Preparation / Directions:
Cut the rhubarb into chunks and sweat with the sugar and butter over low heat in a large saucepan until cooked, but not mushy. Liquidize or pass through a food mill. Chill for at least 1-hour. When cold, fold into just-prepared stiffly-whipped cream. Scoop mixture into serving glasses or bowls and refrigerate again to set. Serve with a Lady Finger or biscuits (cookies).
Variations: Apple or gooseberry fool is made in exactly the same manner, except that in the case of the gooseberries the puree should be sieved to remove the pips (seeds). It may be necessary to add sugar to taste also.
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