Rhubarb Fool

For the Rhubarb Sauce

2 1/2 c chopped rhubarb
1 cup sugar

1 Tablespoon lemon zest
2 Tablespoons lemon juice
pinch salt

In a pot, bring rhubarb and sugar to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat. Stir in zest, juice and salt. Let cool to room temperature. Chill for 2-3 hours.


To serve, marble the sauce with cream of choice:

Sweetened whipped cream:

2 cups heavy whipping cream
2-4 Tablespoons sugar


Fool cream:

1 cup heavy whipping cream
1 Tablespoon sugar
1/4 teaspoon vanilla
1/4 cup sour cream*
Whip the cream, sugar, and vanilla to soft peaks (slightly under-whipped, the peaks are floppy), then gently whisk in the sour cream until just combined. 

*You also can use creme fraiche, which can be whipped at the same time as the cream.

To assemble the fool, make two or three layers  of crumbled vanilla wafers, fruit, and cream, ending with crumbled wafers on top.