Heat the rhubarb in a medium saucepan, covered, over low heat until tender.
Add ½ cup of the sugar and the vanilla and stir to dissolve. Transfer to a shallow bowl and refrigerate until completely chilled.
Meanwhile, whip the cream with the remaining ½ cup sugar until it forms soft peaks.
Divide the cooked fruit and the whipped cream each into two equal portions. Purée half of the fruit, and gently fold the purée into half of the whipped cream.
Divide the remaining fruit and whipped cream among six glasses, adding them in alternating layers. Top each glass with a dollop of the rhubarb/whipped cream mixture. Serve immediately or refrigerate for up to 2 hours.
Excerpted from Put ’Em Up! Fruit by Sherri Brooks Vinton. Used with permission from Storey Publishing.