Rhubarb and Orange Fool

I've never made this, I am hoping someone will make it and let knw how it is.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  tablespoons  orange juice
• 1  teaspoon  finely shredded  orange rind
• 2  lbs rhubarb, chopped
• 1  tablespoon currant jelly
• 3  tablespoons sugar
• 2⁄3 cup  ready to serve thick and creamy  prepared custard
• 2⁄3 cup heavy cream, whipped
•  cookie, to serve (vanilla, almond)

Directions

1. Place the orange juice and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and simmer gently for about 8 minutes, stirring occasionally, until the rhubarb is just tender, but not mushy.
2. Remove the pan from the heat , transfer the rhubarb to a bowl and let cool completely.
3. Drain the cooled rhubarb to remove some of the liquid. Reserve a few pieces of the rhubarb and a little orange rind for garnish. Puree the remaining rhubarb in a food processor or blender, or press through a sieve.
4. Stir th custard into the puree then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with cookies.