Rhubarb and Strawberry Fool

Rhubarb and strawberries are harbingers of summer in northern climes, and this easy dessert makes the most of them.

1 lb rhubarb (450 g)
1 cup sugar (250 mL)
2 Tbsp. lemon juice, freshly squeezed (30 mL)
1½ cups whipping cream (375 mL)
1 cup strawberries, sliced (250 mL)
¼ cup almonds, slivered and toasted (60 mL)

Garnish:
4 strawberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4)

Cut rhubarb into 1" (2.5 cm) pieces, spread in a single layer in a baking dish and sprinkle with sugar. Cover the pan with foil and bake about 35 minutes, until rhubarb is tender. Drain off the liquid, stir in the lemon juice, and chill the rhubarb in the refrigerator.

Whip the cream until stiff. Reserve a little for garnish, and fold the rest into the chilled rhubarb along with the sliced strawberries. Serve in stemmed glasses garnished with whipped cream, almonds and whole strawberries.

Makes 4 servings.