400 g (13 oz) rhubarb or rhubarb and strawberry compote
125 g (4 oz) amaretti biscuits, lightly crushed
Beat together the yogurt, fromage frais, ground ginger, cinnamon and stem ginger in a large bowl.
Stir the ginger cordial into the rhubarb or rhubarb and strawberry compote then, using a large metal spoon, gently fold the compote into the spiced yogurt.
Spoon half of the mixture into 4 attractive, glass serving dishes and scatter over almost all the crushed amaretti biscuits. Top with the remaining fool mixture, then finish with a scant scattering of biscuits, to decorate. Serve immediately.