Rhubarb Fool - cooking recipe

Ingredients

6 stalks rhubarb, cut into 1 inch pieces
2 tbsp sugar
1 1/4 cups heavy cream
2 tbsp powdered sugar
2 tsp rose water
6 None wafer cookies

Preparation

Combine rhubarb, sugar and 1 tbsp water in a large saucepan. Cover and bring to a boil. Reduce heat and cook for 5 mins or until rhubarb is pulpy. Transfer to a large heatproof bowl. Set aside for 1 hour to cool completely.
Using an electric mixer, beat cream, powdered sugar and rose water to stiff peaks in a medium bowl. Using a large spatula, fold cream mixture into rhubarb mixture until just combined.
Spoon mixture into 6 serving glasses and chill for 1 hour. Decorate with wafer cookies.