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Ingredients
- 1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups)
- 1 cup sugar
- 3 tablespoons water
- 3/4 teaspoon vanilla
- 1 cup chilled heavy cream
Method
- In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
- Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick puree and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD:
- Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
- Divide the fool among 6 goblets.
