I picked a bowl of strawberries at Dan's Farm on Saturday, and after we froze some and ate some more, I decided to make the Strawberry Rhubarb Fool recipe from my Fresh cookbook.
The crazy simple recipe goes something like this: simmer a cup of chopped rhubarb with a half cup of water and a half cup of sugar for 20 minutes. Add a cup of strawberries for five more minutes. Blend. After cooling, fold into two cups of whipping cream that you whipped during the simmering. Cool some more.
The fool was super tasty, but I felt strange eating what is essentially a bowl of whipped cream; it felt both too indulgent and not indulgent enough. Next time I think I will serve it with a piece of angel food cake. I also wonder how it would work in an Icebox Cake, but I'm not sure if I'm willing to find out.