Rhubarb Fool

Ingredients

• 4 cups coarsely chopped rhubarb
• 1/2 cup Lillet or other sweet white wine
• 1/4 cup sugar (more to taste (but don't make the rhubarb too sweet or you lose its lovely tang))
• 1 cup heavy whipping cream
• 1 tsp vanilla (homemade vanilla recipe)
• Strawberries (for garnish)

Instructions

1. 1

   In a medium sized sauce pan heat the rhubarb, Lillet and sugar until gently simmering. Cover the pot and cook for about 5 minutes or until the rhubarb is very tender.

2. 2

   Pour into a container and refrigerate until totally chilled. I stuck it in the freezer for about 15 minutes and it did the trick.

3. 3

   Once the rhubarb is chilled, whip the cream and vanilla together until soft peaks. Don't over whip or your fool won't be smooth.

4. 4

   Slowly fold 1/3 of the rhubarb into the whipped cream. Add another 1/3 of the rhubarb and gently fold it in. Reserve the last 1/3 of the rhubarb for layering or pouring over the top of the fool.

5. 5

   You can serve it in glasses with a layer of fool, then the reserved rhubarb and more fool. Decorate with a sweet strawberry. This can all be made a couple of hours ahead.