Delicious hot, warm or chilled and served over warm buttermilk biscuits with whipped cream, over hot waffles or pancakes or alongside roast pork or chicken.
Slice 2 pounds of rhubarb stalks into ¾-inch pieces and place in a saucepan with ½ cup sugar and 2 tablespoons water.
Cover and simmer, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes.
A "fool" is a classic English dessert made by folding cooked and chilled fruit into billowy whipped cream.
Whisk 1¼ cups of cold heavy cream until soft peaks form.
Fold in 2 cups of chilled stewed rhubarb.
Spoon into serving glasses and chill until ready to serve.
Rhubarb Pie Filling
Bake filling in your favorite pie crust, or pour filling into a baking dish and top with your favorite crumb topping mixture.
Bake both until bubbling, one hour to 75 minutes.
Heat oven to 375°. Stir together 2 pounds of rhubarb chopped into ½ inch pieces, 1¼ cups sugar, ¼ cup cornstarch, 1 teaspoon grated lemon or orange zest, 1 tablespoon of lemon juice and a pinch of salt.
Fill bottom crust with mixture and dot with 2 tablespoons of chopped butter.
Top with remaining pie crust, seal and brush with an egg yolk beaten with 1 tablespoon heavy cream.
Sprinkle crust with sugar and bake.