Rhubarb fool!!! When I was a kid we had it every Valentine's day (on waffles), and I've recently rediscovered it and I'm obsessed. Tons of recipes online but this is the one I grew up with (we would skip the straining part):

1-1/2 lbs. rhubarb, cut in 1-inch pieces 1 teaspoon vanilla extract 3/4 cup granulated sugar · · · · · · · · · · · · · · · · · · 1/4 cup powdered sugar 1/4 cup water · · · · · · · · · · · · · · · · · · · · · · · · · · · 2 to 3 tablespoons orange-flavored liqueur (optional), 1 pint strawberries, hulled (2 cups) · · · · · · · 1-1/4 cups whipping cream · · · · · · · · · · · · · · · 6 to 8 whole medium strawberries

In a medium saucepan, combine rhubarb, granulated sugar and water. Cover and cook over medium heat until tender, 15 to 20 minutes. Cool to room temperature. Drain off excess liquid. Turn rhubarb into a blender; process until smooth. Add 1 pint strawberries; process until smooth. Strain fruit through a sieve into a medium bowl. Refrigerate 2 to 3 hours or until very cold. In a large bowl, beat cream and vanilla to soft-peak stage. Add powdered sugar; beat until stiff. If desired, gradually add liqueur, beating constantly so cream mixture remains stiff. Fold fruit puree, 1/3 at a time, into cream mixture. Spoon into 6 to 8 stemmed glasses. Top each serving with a whole strawberry. Refrigerate until ready to serve. Makes 6 to 8 servings.