oven to 375 degrees F (190 degrees C). Mix together the rhubarb, sugar, and
orange zest and place in an ovenproof dish. Cover the dish with foil and bake
for about 45 - 60 minutes or until the rhubarb is nice and soft. (Frozen rhubarb
takes about one hour while fresh rhubarb may take only about 45 minutes.) Check
and stir the rhubarb after 30 minutes. Once the rhubarb is soft, remove from
oven and drain in a strainer suspended over a bowl. Press the rhubarb to force
out the juice. There should be about 1/2 - 2/3 cup (120 - 160 ml) of
juice. Place the juice into a small saucepan and boil the juice until reduced by
half. Let cool.
rhubarb in your food processor or blender until smooth. You should have
about 1 - 1 1/4 cups (240 - 300 ml) of puree. Add the strawberry puree and
reduced rhubarb juice to the rhubarb puree, taste and add more sugar if necessary. Cover and refrigerate until well
chilled (overnight is best).
Fruit Fools: Whip the cream until soft peaks form. With a large
rubber spatula gently fold in the rhubarb mixture. (You want the fruit fools to have streaks of
the white cream showing where the puree was not completely folded into the
whipped cream.) Place in six serving glasses You can make the
fruit fools several hours in advance of serving. Cover and refrigerate.
Almond Shortbread cookies
make a nice accompaniment.