Combine the rhubarb, sugar, water and vanilla bean pulp in a medium pot. Bring the fruit to a simmer over high heat and then reduce the heat to low (but still gently simmering). Cover the pot and cook the rhubarb until it is very tender and breaks apart, about 8 minutes. Remove the cover and increase the temperature to medium, simmering the rhubarb until it thickens and the liquid is reduced, about 5 minutes. Transfer to a large bowl and chill the rhubarb until it is cold. (The rhubarb compote will thicken and the color will intensify while it is chilling.)

Whip 1 cup (227 mL) of the heavy cream to medium peaks with a mixer fitted with the whisk attachment. Reserve 1 cup (227 mL) of the rhubarb compote and gently fold the whipped cream into the remaining chilled rhubarb. (Don’t overmix or the fool will become runny.) Divide half the fool among six clear parfait glasses or dessert bowls. Top the fool in each dish or glass with a tablespoon of the reserved rhubarb compote.

Add the remaining fool to the dish or glass and then top again with the remaining rhubarb compote so that you have a layered effect of fool, compote, fool, compote. (If you’re comfortable using a piping bag, it’s an easier way to get the components into a narrow parfait glass.)

Chill the fool for at least 1 hour before serving. Finish by whipping the additional 1/2 cup (113 mL) heavy cream and spooning or piping a dollop on top of each dessert. Serve this dessert cold.

Special notes:

*©2020 by Laurie Pfalzer. All rights reserved. Excerpted from “Simple Fruit” by permission of Sasquatch Books.