Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Frozen Rhubarb Fool.
Cook rhubarb, sugar & 1 cup cream until soft. Stir in gelatin & cool to room temperature.Meanwhile, whip 1 cup cream and 1/2 cup sugar. When rhubarb puree is cool, fold whipped cream into it. Mold into silicone molds or loaf pan. Chill and freeze until hard. Toss together diced rhubarb, sliced strawberries and sugar for garnish.