Tart fools date back to the 15th century. If you’ve never made one, it's as simple as cooking fruit with sugar and making whipped cream. Rhubarb tastes a bit like a cranberry/cherry hybrid.
In a medium pot, bring rhubarb and water to a low boil, stirring constantly for 2 minutes. Reduce heat to medium-low, add
1/3 cup sugar, and continue to stir and mash chunks against the side of the pot with a spoon to aid it in breaking down. Once the rhubarb chunks have lost their definition and resemble more of a semi-smooth applesauce texture, taste for preferred sweetness level and add a bit more sugar if needed until dissolved, then remove from stove. When it’s cool enough to touch, transfer to a covered container and place in fridge for an hour or two. With an electric mixer, beat heavy cream, 1 tablespoon sugar, and vanilla on low, moving up to medium-high just until stiff peaks hold their shape without wilting. (Keep a close eye; overbeating will turn the cream into butter.) Store rhubarb and whipped cream separately in fridge until ready to serve. Layer in small glasses or bowls. The layers will likely swirl into each other a bit. Serve immediately.
Note: While rhubarb often cooks up pink/red, don’t be alarmed if the color is muted; as long as it was firm like celery when chopping, the color won’t affect the taste.
Per serving: 290 calories, 22 grams fat (14 grams saturated fat), 23 grams total carbohydrates, 20 milligrams sodium, 67 milligrams cholesterol, 2 grams fiber, 2.5 grams protein.
