Icarus Restaurant's Rhubarb Fool

Preheat the oven to 350 degrees F.

In a bowl, toss the rhubarb with 1/2 cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes.

Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.

To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff.

In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.