Rhubarb is a classic fruit for a fool; its sweet and sour taste has herbal notes of the garden, and this makes a pleasant contrast to the sweet, rich whipped cream. (This recipe is from Bakeless Sweets by Faith Durand.) —Faith Durand
pound rhubarb stalks, cut into 1/4-inch pieces
Mix the rhubarb, strawberries, sugar, and 1/4 cup water in a saucepan with the lemon peel. Bring to a simmer and cook for 10 minutes, or until the rhubarb has just begun to soften. Transfer to another bowl and refrigerate for at least 1 hour, or until quite cold.
Whip the cream with the sugar and vanilla until soft peaks form and the cream has doubled in volume. Fold about 2/3 of the compote into the cream. Divide among 4 glasses or dessert bowls and chill for an hour, or until serving. Top each dish with the remaining compote before serving.
By day, you'll find me at The Kitchn (thekitchn.com), where I am executive editor and have a lot of fun writing about home cooking and kitchen design with our crackerjack team. I've also written several cookbooks, including the latest labor of love, Bakeless Sweets, all about pudding, panna cotta, icebox cake, no-bake cookies, and other no-bake desserts. I live in Columbus, Ohio, with my husband Mike, and a yard poised on the edge of becoming a garden!