Hi there! :happy_flower
An old English recipe for Rhubarb Fool, a totally wonderful desert & very easy to make. Now, I can't give you exact quantities or weights because it's made by eye
Try to choose thinner rather than fat stalks; they are more delicate & not stringy. Pull the stalks off (about 2/3 stalks per person will be enough). Cut off the leaf & the bottom of the stalk where it joined the rest of the plant (you should never eat these parts as they could be dangerous) Then cut the stalk into one and a half inch pieces, place these in a ceramic cooking dish with some light brown sugar and micro-wave for a few minutes; don't add more than a tablespoonful of water as they are very juicy (go carefully here as you want them to be just cooked through but retaining their shape-- NO MUSH please)! Let this get cold.
Meanwhile whip cream until it thick & airy. Taste the rhubarb & sugar mixture to check if it's sweet enough; if not sweeten using powdered sugar. Then pour the sweetened rhubarb through a sieve (you should keep the liquid to drink for breakfast or mix with vodka as a treat), Press the drained fruit through the sieve with a wooden spoon. Mix this into the cream gently but thoroughly. You need 50% cream & 50% fruit. Pour the mixture into tall jelly glasses & chill in fridge for a while. Serve with thin cookies, either vanilla or ginger flavoured are nicest.
I think this recipe dates from the 1700's but it is still very popular. I was given a big bunch of rhubarb yesterday by my neighbor because mine has been wrecked by my chickens!
Never cook rhubarb in an iron or aluminum pot as it discolors -- both the pot & the fruit
You can also make a wonderful cheesecake with it.
In the UK it is often blanched, in late winter, so you get these tender, pale pink stems which are a great delicacy. To do this you cover the plant with a large plastic bin for about 6 weeks.
Hope this is a help
Give it a try it's YUMMY
:rose Hattie :rose
) I wish there was a BackYardHorses!! 
