1-1/2 cups (375 mL) Easy Stewed Rhubarb
1 cup (250 mL) whipping cream
In food processor, purée stewed rhubarb until smooth; transfer to serving bowl. Whip cream; gently fold into rhubarb, leaving streaks. (Fool can be covered and refrigerated for up to 4 hours.) Garnish each serving with strawberry.