Rhubarb & Yoghurt Fool

10 ozs unsweetened stewed Rhubarb
2 ozs icing Sugar
8 ozs Greek style Yoghurt
Pinch Cinnamon
1 egg – white only.

Mix Rhubarb, icing Sugar, yoghurt & cinnamon together.

Whip egg white until it stands in peaks. Fold into above mixture. Chill until
required.

Serve with Almond biscuits.