Blackberry-Rhubarb Fool

Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. Stirring often. Cool completely.

Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight. Chill mixing bowl and beaters in freezer 1 hour or overnight. This will make it easier to whip cream. Put remaining 1/2 cup blackberries in refrigerator.

Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric. mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes and garnish with wafer crumbs and thawed blackberries.