(serves about 16)
500ml double cream
150ml pink Champagne
Trim the rhubarb stalks. Chop into 2cm pieces. Put in a saucepan with 900g sugar. Leave to stand until some of the juice is extracted. Cook out the rhubarb until tender, turning it regularly. Strain over a colander and cool.
Whisk the cream, 80g sugar, lemon juice and pink Champagne until firm. Fold in as much of the rhubarb as the cream will hold - about its own weight. Chill.
Layer the fool and the rhubarb with some of the remaining rhubarb on top.