Rhubarb Fool

8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur

1 cup low-fat vanilla yogurt


Preparation

Bring rhubarb, sugar and orange juice to simmer in medium
saucepan over medium-low heat, stirring until sugar dissolves.

Partially cover pan and cook until rhubarb is very soft, about 6
minutes.

Mix in Grand Marnier.

Refrigerate until cold, about 15 minutes.

Alternate layers of rhubarb mixture and yogurt in 2 large wine
goblets or dessert dishes.

Using small knife, swirl mixtures together.

Serve immediately or refrigerate up to 1 hour.