-
1
Soak rhubarb in 1 gallon cold water for 20 minutes.
-
2
Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.
-
3
Bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat.
-
4
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.
-
5
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.
-
6
Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds.
-
7
Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer.
-
8
Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.
-
9
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.
-
10
Repeat, ending with dollop of cream; serve.
-
11
Can be covered with plastic wrap and refrigerated up to 6 hours.
-
12
(To make one large fool, double the recipe and layer rhubarb and whipped cream in a 12-cup glass bowl.
-
13
).
