Rhubarb Fool

Ingredients

• 1/2 cup sugar, or more, to taste
• 1 tablespoon finely grated orange zest
• 2 tablespoons orange juice
• 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths
• 1/2 teaspoon rosewater, optional
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream, stirred

Directions

1. Set a medium-sized heat-proof bowl near the stove. In a wide, deep skillet over medium heat, combine the sugar, orange zest and orange juice, stirring the whole time, until the mixture turns liquid and starts to bubble. Don’t worry if a little sugar is still visible.
2. Turn the heat to high and stir in the rhubarb. Continue cooking and stirring until the rhubarb releases its juice, the liquid boils, and the sugar has fully melted.
3. Lower the heat so the mixture simmers gently. Cook for an additional 4 to 6 minutes, stirring frequently, until the rhubarb begins to break down but about one-third of the pieces are still holding together. Taste, and if you want it sweeter, stir in more sugar, 1 tablespoon at a time.
4. Right away, transfer the rhubarb puree to the heatproof bowl and mix in the rosewater, if using. Let it cool to room temperature; the rhubarb will keep softening as it rests.
5. Chill the rhubarb in the refrigerator for 2 to 3 hours, until thoroughly cold. You can also make this rhubarb mixture several days ahead and refrigerate it, or freeze it for up to 3 months. If frozen, thaw it overnight in the fridge.
6. In a chilled bowl, beat the cream with an hand mixer or stand mixer until it reaches soft peaks and is just a touch under-whipped. Whisk in the sour cream only until incorporated; the mixture should still hold soft peaks.
7. Add the whipped cream mixture to the bowl with the rhubarb. Using a rubber spatula, gently fold and swirl them together, leaving visible ribbons of rhubarb rather than blending it completely. Spoon the fool into tall dessert dishes or wine glasses, then refrigerate until you’re ready to serve.
8. The fool is best the day it’s assembled, though covered leftovers will keep for a few days.