Rhubarb Fool
From the Appletree Press title: A Little Irish Cookbook by John Murphy & Illustrated by Karen Bailey, 1986

A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so.

6-8 plump sticks of rhubarb
4oz/ 25g/ 1/2cup sugar
small knob of butter (see note below)
250ml/ 1/2pt/ 1 cup whipping cream

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits.

Serves 4

Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.

[Note: A knob of Butter is, at best, an inaccurate measurement that really means a "dollop". While certainly, some people maintain that a "knob" is around 2 tablespoons, there are as many folks that maintain that the closest measurement to a "knob" is about 2 tsps.]