Scented Rhubarb Fool

1. Wash and chop the rhubarb into 1″ pieces.
2. Place rhubarb in a medium saucepan with the first amount of sugar. Bring to a boil over medium heat, then turn the heat down and simmer for 15–20 minutes or until the rhubarb is cooked through. Stir in the orange blossom water.
3. Remove the rhubarb from the heat and let it cool to room temperature. Chill in the fridge until ready to use.
4. In a deep mixing bowl, beat the cream, vanilla and the second amount of sugar until stiff.
5. Gently fold the rhubarb into the whipped cream. I like to stir just once or twice to keep the rhubarb in ribbons throughout the cream.
6. Pull out a pretty glass serving bowl such as a trifle bowl. Layer the rhubarb cream with the gingersnap crumbs in alternating layers. Serve immediately! You can also cover the bowl with plastic wrap and store in the fridge for up to 4 hours.