Preheat the oven to 375 degrees F (190 degrees C). Mix together the rhubarb, sugar, and orange zest and place in an ovenproof dish. Cover the dish with foil and bake for about 45 - 60 minutes or until the rhubarb is nice and soft. (Frozen rhubarb takes about one hour while fresh rhubarb may take only about 45 minutes.)  Check and stir the rhubarb after 30 minutes. Once the rhubarb is soft, remove from oven and drain in a strainer suspended over a bowl. Press the rhubarb to force out the juice. There should be about 1/2 - 2/3 cup (120 - 160 ml) of juice. Place the juice into a small saucepan and boil the juice until reduced by half. Let cool.

Puree the rhubarb in your food processor or blender until smooth. You should have about 1 - 1 1/4 cups (240 - 300 ml) of puree. Add the strawberry puree and reduced rhubarb juice to the rhubarb puree, taste and add more sugar if necessary. Cover and refrigerate until well chilled (overnight is best).

For the Fruit Fools: Whip the cream until soft peaks form.  With a large rubber spatula gently fold in the rhubarb mixture. (You want the fruit fools to have streaks of the white cream showing where the puree was not completely folded into the whipped cream.) Place in six serving glasses You can make the fruit fools several hours in advance of serving. Cover and refrigerate. Almond Shortbread cookies make a nice accompaniment.

Makes 6 servings.