One of my must have cookbooks? The Classic Cookbook by Christopher Kimball (of Cooks Illustrated/America’s Test Kitchen fame). I scored my copy years ago at the bargain book table, and I’m so glad I did. This book is like a giant hard-bound issue of C.I., with product reviews, ingredient suggestions and tons of well-tested recipes for everything from roast chicken to lemon curd creme brulee. It seems like every time I thumb through it I discover a new recipe to try.

This time, I bookmarked a recipe for a rhubarb fool — simply whipped cream folded with a quickly composed rhubarb compote. Since rhubarb is just about the only thing we’ve got that even resembles fresh local fruit for a few more weeks here in the Northwest, I thought it would be the *perfect* seasonal dessert for an impromptu lunch with an old friend. And it was — simultaneously light and creamy, with the perfect balance of sweet and tart. And the leftovers were pretty amazing as breakfast the next day topped with some lavender granola. Best part? This recipe will work with any summer fruit, so this refreshing no-bake winner will be on my menus all summer long! — Megan B.

Rhubarb Fool (serves 4-8)
for the rhubarb:
1 pound rhubarb stalks, cut into 1 inch pieces
1/2 C granulated sugar
2 TBS honey
1 TSP minced lemon zest
2 TBS lemon juice
1/4 C water
Place everything in a medium saucepan. Bring to a boil, cover, and reduce to a simmer for 6 minutes. Don’t stir the rhubarbmore than once or twice or it will break down into mush. Uncover and simmer for 6-7 more minutes or until thick. Cool overnight in the fridge or in a bowl immersed in an ice bath before folding with the whipped cream.

for the whipped cream:
1 C heavy cream
2 TBS granulated sugar
1/2 TSP vanilla extract
Place your mixing bowl and beater in the freezer for 30 minutes and then whip the cream, sugar and vanilla into stiff peaks. Fold into rhubarb (or layer) and spoon into goblets or bowls. Refrigerate before serving.