Rhubarb Fool Recipe

Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry then cut crosswise into 1/2 inch slices.

In a saucepan stir together the orange juice 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil then set heat to medium-low and simmer stirring only 2 or 3 times until rhubarb is tender 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold at least 1 hour.

Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.

To assemble the fools spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.