Rhubarb Fool

1. 1

   Soak rhubarb in 1 gallon cold water for 20 minutes.

2. 2

   Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.

3. 3

   Bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat.

4. 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. 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. 6

   Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds.

7. 7

   Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer.

8. 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. 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. 10

    Repeat, ending with dollop of cream; serve.

11. 11

    Can be covered with plastic wrap and refrigerated up to 6 hours.

12. 12

    (To make one large fool, double the recipe and layer rhubarb and whipped cream in a 12-cup glass bowl.

13. 13

    ).

* Per serving · 4 servings · Values may vary.