Place rhubarb, lemon juice and lemon peels, vanilla bean, and sugar in sauce pan and cook over medium heat until mixture boils, rhubarb softens, and the juices reduce a bit. This will take about 20 minutes.

Remove from heat, cool slightly, remove vanilla bean and lemon rind. Transfer to jar and store in refrigerator until completely cool and you are ready to assemble the fools.

When ready to assemble, whip cream by combining cream, crème fraîche, and powdered sugar in a bowl and whipping with a whisk or hand mixer until soft peaks form. Do not overmix - this is meant to be softly whipped.

Layer fruit compote with cream in pretty glasses or dessert dishes. This easily serves 4-6 or even 8 or more if making smaller desserts after a big dinner or as part of a dessert bar.