A light and creamy dessert featuring sweet-tart raspberry and rhubarb compote folded into fluffy whipped cream for an easy and elegant treat.

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In a medium saucepan, combine the rhubarb, raspberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 8-10 minutes.
Remove from heat and let the compote cool completely.
In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold the cooled raspberry-rhubarb compote into the whipped cream, swirling slightly to create a marbled effect.
Spoon the fool into serving glasses or bowls.
Chill for at least 30 minutes before serving.
Garnish with extra raspberries or a sprig of mint, if desired.

For a lighter version, you can substitute part of the whipped cream with Greek yogurt.
Adjust the sugar based on the sweetness of your raspberries and rhubarb.
Best served the day it is made, but can be stored in the fridge for up to 1 day.