1. Soak rhubarb in 1 gal on cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2 inch thick.

2. Bring orange juice, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce hear to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.

3. Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. Increase speed to This parfait like arrangement, unusual for a fool, enhances flavor and adds visual appeal. high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.

4. To assemble fool, spoon about 1/4 cup rhubarb into each of eight 8-ounce glasses, then spoon in a layer of about 1/4 cup whipped cream. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours. (To make one large fool, double the recipe and layer rhubarb and whipped cream in a 12-cup glass bowl.)