Rhubarb Fool

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a bowl, toss the rhubarb with 1/2 cup of sugar.

3. 3

   Spread evenly on a nonstick baking sheet.

4. 4

   Roast about 20 minutes.

5. 5

   Transfer to a container, including any juices from the sheet.

6. 6

   Let cool, and then cover and refrigerate.

7. 7

   To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside.

8. 8

   Split vanilla bean lengthwise and scrape the pulp into the remaining sugar.

9. 9

   Mix well, and then add to cream.

10. 10

    Beat until stiff.

11. 11

    In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream.

12. 12

    Drizzle rhubarb juice over the top.

13. 13

    Serve immediately or chill for up to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.