Cut the ends off the gooseberries and place in a pot with the stevia and water and cook on a medium heat, stirring, until the gooseberries soften. Once soft remove from the heat and using a potato masher, squash the berries, to make a thick sauce. Set aside to cool.
Cut the ends off the rhubarb and cut into chunks. Place in a pot along with the water and cook on a medium – low until soft and stringy, stirring occasionally. Set aside to cool.
Place the cream, stevia, and vanilla in a bowl and whip with an egg-beater to a soft whip.
Add in the yoghurt and continue whipping until thick.
Dollop Tablespoons of the fruit mixtures on top of the fool mix and fold it through gently. You don’t want to over mix it, just fold it through enough so that there are ripples of the fruit through the fool mix.