Rhubarb fool and Compote

Rhubarb fool

Makes 8 servings

• 1 recipe rhubarb compote, see below
• 1 3/4 cup whipping cream

Make the rhubarb compote following the recipe below. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp.

Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve.

Makes about 4 cups

• 2 lbs. fresh young rhubarb with pink stems
• 1/4 cup water
• liquid sweetener to equal 1 1/2 cups

Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate.

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