Rhubarb Fool

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/4 lbs fresh rhubarb, trimmed of ends and cut into 6-inch lengths
• 1/3 cup orange juice
• 1 cup granulated sugar plus 2 tablespoons granulated sugar
• 1 pinch table salt
• 2 cups heavy cream (cold)

Recipe

• 1 soak rhubarb in 1 gallon cold water for 20 minutes. drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
• 2 bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. add rhubarb and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
• 3 beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.
• 4 to assemble fool, spoon about 1/4 cup rhubarb into each of eight 8-ounce glasses, then spoon in a layer of about 1/4 cup whipped cream. repeat, ending with dollop of cream; serve. can be covered with plastic wrap and refrigerated up to 6 hours. (to make one large fool, double the recipe and layer rhubarb and whipped cream in a 12-cup glass bowl.).