¼ pound fresh rhubarb, trimmed of ends and cut into 6-inch lengths
4 ounces fresh strawberries, cleaned and hulled; each berry quartered (about 3 large or 4 small berries)
1 tablespoon orange juice plus 1 additional teaspoon
¼ cup granulated sugar
Pinch table salt
½ cups heavy cream (cold)
Instructions
Soak rhubarb in 1 quart cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices ½-inch thick.
Measure 1 tablespoon of the sugar and set aside. Bring orange juice, remaining sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and strawberries and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb and strawberries to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.
Beat cream and reserved sugar in bowl of small standing mixer or in a medium bowl using a hand-held mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.
To assemble fool, spoon ¼ of the rhubarb and strawberries into each of two 8-ounce glasses, then spoon in about ¼ of the whipped cream. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2015/02/recipe-strawberry-rhubarb-fool-for-two/