1. Cook the Rhubarb Compote:
   • In a medium saucepan with a lid, combine 1 pound (450 grams) rhubarb (½-inch slices) and ¼ cup (50 grams) granulated sugar.
   • Heat over medium-high, stirring occasionally, until it reaches a simmer (2-3 minutes).
   • Simmer for 5 minutes, stirring a few times to prevent sticking.
   • Reduce heat to low, cover, and cook for 3 more minutes until rhubarb is soft and breaking down.
   • Stir gently; less stirring keeps larger pieces, more creates a smoother compote.
   • Tip: Watch closely to avoid overcooking; rhubarb should be tender but not mushy. Use medium-high heat initially to release juices quickly.
2. Drain and Cool:
   • Place a fine mesh sieve over a small bowl and pour the rhubarb compote into it, letting the juice drain into the bowl (~¼-⅓ cup juice). Reserve the juice.
   • Transfer the compote to another bowl to cool for 30-60 minutes at room temperature. Cool the juice separately.
   • Optional: Refrigerate compote and juice for 15-20 minutes (or up to 24 hours) to speed cooling or prep ahead.
   • Tip: Press lightly on compote to release juice but don’t force pulp through; cool completely to avoid melting whipped cream.
3. Whip the Cream:
   • In a chilled large mixing bowl, pour 2 cups (480 ml) heavy whipping cream.
   • Whip with a hand mixer or whisk until soft peaks form (3-5 minutes with mixer, 5-7 minutes by hand). Peaks should hold shape but curl over slightly.
   • Tip: Stop whipping once soft peaks form to avoid grainy texture; check frequently. Cold cream and chilled tools speed the process.
4. Fold and Assemble:
   • Gently fold the cooled rhubarb compote (not the juice) into the whipped cream with a spatula until combined, creating a marbled or uniform texture as desired.
   • Spoon the mixture evenly into 4-6 serving glasses (6-8 ounces each).
   • Drizzle each with 1-2 teaspoons reserved rhubarb juice, or reserve juice for drizzling just before serving.
   • Tip: Fold lightly for a streaky effect or thoroughly for a pinker, uniform fool. Use a piping bag for neat glass filling if desired.
5. Chill and Serve:
   • Cover glasses with plastic wrap and chill in the refrigerator for at least 1 hour to set and meld flavors.
   • Before serving, optionally drizzle with additional rhubarb juice for extra color and tartness.
   • Serve chilled (makes 4-6 servings, ~¾-1 cup each).
   • Tip: Chill up to 24 hours for convenience; add final juice drizzle just before serving to prevent sinking. Serve with a small spoon for elegance.

Cooking Tips:

• Rhubarb Texture: Stir minimally for chunkier compote or more for a smoother blend; adjust based on preference.
• Whipped Cream: Avoid over-whipping; soft peaks ensure a light, creamy fool. If over-whipped, add 1 tablespoon cream and whisk gently.
• Juice Drizzle: Reserve extra juice for topping up glasses or use in cocktails (e.g., mix with prosecco).