Honey Rhubarb Fool

Chill a large, deep bowl and electric beaters.

Chop rhubarb and place in a saucepan with honey, orange peel and juice. Bring to simmer and cook, stirring occasionally, until rhubarb is super-tender, about 10 minutes. You can puree it at this point or leave it “textured.”

Let it cool, then cover and chill thoroughly.

Whip the cream with the chilled beaters in the chilled bowl, first on medium speed for 1-2 minutes, then on high, until mixture begins to thicken.

Keep beating as you gradually add 3 tablespoons sugar. Add vanilla; continue beating until the cream stands up in soft peaks when you lift out the beaters.

Stir a large dollop of whipped cream into the chilled rhubarb sauce.

Use a spatula to fold in remaining whipped cream, but not thoroughly; leave large streaks of cream intact.

Serve immediately (or refrigerate until dessert time) in see-through glasses or dessert cups.