Rhubarb and Pistachio Fool

Ingredients: serves 4
1 bunch of fresh rhubarb stalks washed and cut into 2cm portions
Juice of one small orange
2 whole cardamom pods
1 teaspoon of honey
600grams of good quality coconut yoghurt
3 tablespoons of shelled pistachios
3 tablespoons of toasted pumpkin seeds
Fresh mint leaves to garnish

Method:
Place rhubarb, orange juice and cardamom pods into a saucepan
and cook over medium heat, stirring frequently until rhubarb has broken down.

Sweeten with honey to taste (remember the coconut yogurt is
naturally sweet so its ok for your rhubarb to maintain a mild tartness).

Remove from the stovetop and allow to cool.

Once cool construct your fool by spooning in generous alternating
layers of rhubarb and coconut yogurt.

Top with a generous sprinkling of toasted pumpkin seeds,
pistachio nuts, and a sprig of mint.