Classic Rhubarb Fool with Farm-Fresh Cream

1. 1

   Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan.

2. 2

   Cover, and bring to a simmer over medium-high heat.

3. 3

   Reduce heat to medium-low.

4. 4

   Stir once; cook, uncovered, until rhubarb has completely softened, about 8 minutes.

5. 5

   Cool slightly.

6. 6

   Transfer rhubarb mixture to a food processor, and puree until smooth.

7. 7

   Transfer to a small bowl.

8. 8

   Refrigerate rhubarb puree until cool, about 30 minutes.

9. 9

   Beat cream with an electric mixer or by hand until soft peaks form.

10. 10

    Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining.

11. 11

    Spoon into glasses.

* Per serving · 4 servings · Values may vary.