For fruit: In a large mixing bowl, combine the fruit and 1 to 2 tablespoons sugar. Let mixture stand for 10 minutes. Place 1 cup of the fruit mixture in a food processor or blender. Cover and process or blend until pureed. Stir pureed fruit back into fruit in bowl. Cover and chill about 2 hours or until cold.Advertisement
For whipped cream: In a chilled medium mixing bowl, combine whipping cream, 2 tablespoons sugar and the vanilla. Beat with an electric mixer using chilled beaters on medium speed until almost-stiff peaks form.
With a rubber spatula gently fold the pureed fruit into the whipped cream mixture, leaving visible swirls. To serve, divide the swirled fool among four to six small dessert glasses or dishes. Serve immediately or cover and chill up to 2 hours before serving.
Slice 8 ounces fresh rhubarb (measure 1 1/2 cups). If using frozen, thaw 1 1/2 cups sliced frozen rhubarb; set aside. In a small saucepan, stir together 1/3 cup sugar, 1 tablespoon water, 1 tablespoon finely chopped crystallized ginger and, if you like, 1 strip orange peel. Bring to boiling; stir in rhubarb. Return to boiling; reduce heat. Simmer, covered, over low heat for 10 to 12 minutes or until rhubarb is very tender. Remove the orange peel, if using. If using fresh rhubarb, stir in 1 to 2 drops red food coloring, if desired. Cool to room temperature. Place rhubarb mixture in a food processor or blender. Cover and process or blend mixture until pureed. Transfer to a bowl. Chill, covered, about 2 hours or until chilled. Proceed as directed in Step 2.