Cover and refrigerate for up to 6 hours.
Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.
Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.
1/2 nonfat milk, 2 1/2 other carbohydrate, 1 fat
Amazing rhubarb dessert This recipe is amazing and I can't wait for rhubarb season to come around so I can make it again!