Berry Rhubarb Fool

3 cups sliced fresh or frozen rhubarb (1-inch pieces)

1/3 cup sugar

¼ cup orange juice

Dash salt

1 cup heavy whipping cream

2 cups fresh strawberries, halved

In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly.

Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.

Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.

Total time: 30 minutes + chilling. Makes: 6 servings.

Homemade Baked Beans

Cooking spray

4 bacon slices

1 small onion, diced

4 (15 oz.) cans pork and beans in tomato sauce, drained

½ cup ketchup

1½ tsp. Worcestershire sauce

1/3 cup firmly packed brown sugar

1 tsp dry mustard

½ cup molasses

Preheat oven to 350°F. Grease an 11x7 inch baking dish with cooking spray.

Cook bacon in a skillet over medium high heat 4 minutes; drain, reserving 1 teaspoon drippings in skillet. Sauté onion in hot bacon drippings 7 minutes or until tender.

Stir together onions, pork and beans, and next five ingredients in prepared baking dish. Top with bacon.

Bake at 350° F for 45 minutes or until bubbly.

Prep time: 15 minutes. Cook time: 45 minutes. Makes: 6-8 servings.