Rhubarb Yoghurt Fool

Rhubarb - so pretty in the crate, but what do you do with it? Lots, it turns out - rhubarb pie, for one, or rhubarb jam, or... rhubarb yoghurt, to switch up your breakfasts a little :).

Ingredients (serves 2):
2 sticks rhubarb
4 tbsp sugar
2 tbsp vanilla sugar
Pinch of cinnamon
500mL farmers' yoghurt (any other creamy, unsweetened yoghurt will also do)

Instructions:
1. Cut the ends off the rhubarb and chop the stem into 1cm long pieces. Place in a small saucepan and add a layer of water until the rhubarb is just covered. Add the sugar and boil for about 15 minutes, until the rhubarb has come fully apart.

2. Add the vanilla sugar and cinnamon and let the mixture cool down. If you move it from the saucepan to a different contained, it'll cool faster - I only waited for another fifteen minutes or so.

3. Layer it into a glass with the yoghurt, and voilà: a healthy breakfast, or easy weekday desert.