2. Stir and cover. Allow the mixture to simmer until the rhubarb becomes soft, stirring every few minutes. This should take about 10 minutes.
3. Once rhubarb has softened remove from the heat and let cool. Transfer to a bowl and refrigerate for at least 30 minutes.
2. Thinly slice, with a knife, mandolin or peeler, the pieces into 1/4 inch to 1/8 inch strips.
3. Combine sugar and water in a small saucepan and place over medium heat.
4. Simmer until sugar is dissolved – remove from heat.
5. Dip the ribbons of rhubarb into the syrup, then place them on a parchment lined baking sheet.
A fool can be made with any type of stewed fruit. I thought it would be nice to celebrate spring and enjoy some rhubarb. But, you could substitute strawberries, blueberries, gooseberries, pears, whatever you have on hand. This dessert was easy to make and is beautiful to serve. HOT TIP: I cut some of my strips too thick for the candy, they took longer to dry out and didn’t work as well as the thin pieces.