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Ingredients

2 ¼ pounds rhubarb ⅓ cup orange juice 1 cup white sugar 1 pinch salt 2 cups cold heavy whipping cream 2 tablespoons white sugar

Nutrition Info

345.6 calories carbohydrate: 36.7 g cholesterol: 81.5 mg fat: 22.3 g fiber: 2.3 g protein: 2.4 g saturatedFat: 13.8 g servingSize: - sodium: 27.8 mg sugar: 30.4 g transFat: : - unsaturatedFat: : -

Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

8 servings

Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!