Pre-heat oven to 190 C / 375 F / Gas Mark 5. Place the chopped rhubarb in an oven proof casserole dish with the orange rind, juice, and 300 grams of the sugar. Cover with tin foil and bake for thirty to forty minutes until the fruit is completely soft.

Once the rhubarb is cooked let it cool for a few minutes, strain through a colander and reserve the juice. Purée two thirds of the cooked fruit until perfectly smooth, then chill the purée and the remaining rhubarb pieces until cold.

Put the juice into a small heavy bottomed saucepan and place over a medium heat to reduce down by around three quarters. Remove from the heat and cool then chill.

Mix the ginger biscuit crumbs and the melted butter in a medium sized bowl then carefully spoon into serving glasses.

Whip the cream with the remaining sugar until it forms thick ribbons, then carefully fold in half the rhubarb purée and Greek yoghurt. Once the cream, yoghurt and purée are combined, drizzle some of the juice through the fool to give a ripple effect.

Spoon the fool into a large disposable piping bag and pipe onto the biscuit base. Top with the remaining puree and pieces of rhubarb. To serve dust with icing sugar and garnish with a mint sprig.