There's No Fool Like a Rhubarb Fool

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New favorite indulgence:
Rhubarb Fool.

Don't ask me why they call it a "fool". 

Don't know; don't care.

Quite possibly, though, it's because you can make one out of yourself eating too much of this yummy, yummy dream of a summer delight.

One pound of fresh rhubarb stalks, cleaned of leaves 
(about 9-10 stalks which comes to about 4 cups chopped up into 1/2 inch cubes)

One cup sugar

Seeds scraped from 1 vanilla bean

2 tablespoons of water

Bring this all to a boil in a covered saucepan. 
Then uncover and simmer on low for about 8-9 minutes so the rhubarb gets soft.

Cool it.

Puree in a food processor until smooth.

Chill in the fridge until thoroughly, thoroughly cold.

Meanwhile, whip 3 cups of heavy cream until stiff peaks form.

Fold the rhubarb into the whipped cream gently but near to completely, leaving some streaks.

Serve cold (in clear stemware for extra "wow!" appeal).

Ahh.

The perfect taste of summer.

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