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1
Soak the rhubarb in 1 gallon cold water for 20 minutes.
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2
Drain, pat dry with the paper towels, and slice rhubarb crosswise into the 1/2-inch thick slices.
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3
Bring the ginger, orange juice, 3/4 cup sugar, and salt to a boil in a medium saucepan over medium high heat.
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4
Add the rhubarb and return to a boil, then reduce heat to medium-low and simmer, and gently stirring in the blueberries, stirring only twice, until the rhubarb starts to break down and becomes tender, about 8 minutes.
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5
Place the rhubarb to a bowl, let cool to room temperature, then cover with a plastic wrap and keep it refrigerated until cold, at least 1 hour or up to 1 day (24 hours)
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6
Beat the cream ad remaining sugar in a bowl of standing mixer on low speed until the small bubbles form, 40 to 50 seconds.
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7
Increase the speed to medium, keep beating, another 40 to 50 seconds or longer.
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8
Increase the speed to high, keep beating until the cream is smooth, thick, and nearly doubled in bulk and soft peaks are formed, 25 to 35 seconds.
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9
For assembling the fool:
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10
Spoon about 4 tablespoons of the rhubarb and blueberry mixture into each of eight 8-ounce glasses, then spoon in a layer of about 4 tablespoons of the whipped cream.
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11
Repeat, finishing with a dollop of cream on top, and serve.
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12
Or it can be covered with a plastic wrap and refrigerated up to 5 hours.
