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Rhubarb grows in thick, celerylike stalks and has a tart, fruity flavor. Field rhubarb is available in summer and is a bright cherry red. its flavor is more pronounced than that of hot-house rhubarb, which is a brilliant pink and is usually available all year-round. Select crisp, unblemished, brightly colored stalks. To avoid a stringy filling, always slice the rhubarb no thicker than 1/2 inch (12 mm). For the purposes of this recipe, it is chopped even finer.
You will need:
4 or 5 stalks rhubard (about 1 lb/500 g), trimmed and cut into 1/8-inch (3 mm) pieces
3/4 cup (6 oz/185 g) granulated sugar
Pinch of salt
1 cup (8 oz/250 ml) Raspberry Puree
1 1/2 cups (12 fl oz/375 ml) heavy (double) cream, preferably not ultrapasteurized
1/2 cup (2 oz/60 g) confectioners' (icing) sugar
Here's how:
Prepare an ice bath by partially filling a sink or large bowl with ice water. In a saucepan over medium heat, combine the rhubarb, 1/2 cup (4 fl oz/125 ml) water, granulated sugar, and salt. Cook, stirring occasionally, until the rhubarb is soft, 10-15 minutes. Remove from the heat and pour into a large bowl. Set the bowl in the ice bath to cool, stirring occasionally. Once the mixture has come to room temperature, place it in the refrigerator to chill, about 1 hour.
Put the raspberry puree in a large bowl and stir in the cream and confectioners' sugar. Using an electric mixer on medium speed, beat until soft peaks form when the beater is lifted.
Spoon half of the rhubarb into 4 goblets or dessert cups. Layer half of the raspberry cream on top of the rhubarb. Spoon the remaining rhubarb on top of the cream, then top with the remaining raspberry cream. Place in the refrigerator for 1 hour to chill, and serve cold.
Note: A "fool" is a traditional English dessert, usually made from pureed fruit combined with whipped cream.
Serving Tip: To serve this dessert in tall, narrow glasses, put the rhubarb and the raspberry cream in separate pastry bags and pipe into the glasses using a large, round tip.
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