Trim the rhubarb and chop into fairly small pieces.
Put the rhubarb, sugar and orange juice in a small saucepan and bring the mixture to a boil.
Reduce heat to low and simmer, partially covered, until the rhubarb is
tender and starting to fall apart, about 10 minutes. It should be like a
Let the rhubarb
mixture cool slightly, then cover and chill for at least an hour.
In a large bowl, add
the instant pudding and milk. Beat or whisk the pudding until it thickens.
Gently fold the
rhubarb mixture and whip cream into the pudding, trying to keep as much of the
fluffy volume as possible.
Serve the fool immediately or chill for a few hours, up to overnight.
* Serves 6