Let me say a couple of things about my recipes. Since my vagueness has driven a few friends crazy !!! Unless it is important to the structure of a recipe I wing it. I do not measure. I let my eyes, my nose, and my taste buds tell me what to do. That is why a lot of my recipes will say things like a bit of that or almost or about. What is not salty enough to me is too much for you. I can not taste thing like you taste them and recipes can always be fudged. Something should only taste good to you.
Also in a recipe like this the ratio of rhubarb sauce to whip cream can be fudged. If you have a bit more or less of one thing it is of no matter. Especially with this recipe taste, taste, taste. You will probably need more sugar but I do not want to tell you to use more. You can always add something but it is hard to take it out. Let me say the rhubarb and rose together is heavenly !! And you could add fresh strawberries to this !!!
Rhubarb Rose Fool
Make stewed Rhubarb.
Slice about 2 cups Rhubarb. In sauce pan add 1 cup water, 1 cup sugar and rhubarb. Simmer about 10 minutes till soft and tender. If rhubarb appears stringy run though a processor.
Then whip 2 cup of heavy cream and 3/4 cup of sugar. Then add rose water. Start with a TBL. spoon and keep adding till desired flavor. Then fold in rhubarb.
Put in a pretty glass, add a lovely flower, chill a couple of hours and serve. It is wonderful with the Earl Gray cookies.