This looks especially pretty with forced rhubarb when in season (late December to March) but just as good with field grown rhubarb available from April to September.
When buying rhubarb make sure that the stems are crisp (not floppy) and this will keep well in the fridge for a couple of weeks. Rhubarb also freezes well cooked and uncooked.
You can make this fool with strawberries as well but they will need less time in the oven approx. 10 minutes.
Adapted from a recipe by Rosie Birkett