For The Compote For The Whipped Cream

1. Put the rhubarb, sugar, and water in a pot and bring to a boil, stirring constantly.
2. Once the mixture is boiling, turn down the heat slightly and continue to boil gently until the rhubarb has softened (about 5 minutes)
3. Remove from the heat and stir in the vanilla. Let the mixture cool completely, then chill in the fridge for a few hours.
4. In a chilled bowl add the cream and icing sugar then whip until soft peaks form. Next, add the sour cream and combine, maintaining soft peaks.
5. Gently fold the rhubarb compote into the whipped cream with a spatula. This should only be a few turns.
6. Spoon the fool into small glasses and serve