This delicious Rhubarb Fool is another recipe to add to my arsenal of gluten free rhubarb recipes. I have a few now and frankly I need them, given the fact I have a couple of rhubarb suppliers who happily share their harvest with me each year.
In this post I share how to prepare your rhubarb, what to use if you can’t get fresh rhubarb, and the perfect method to stew your rhubarb.
How to prepare rhubarb?
If you are lucky enough to be using forced rhubarb, then very little preparation is necessary. The stalks are long, straight, and supple, making them easy to dice.
However, when using the later store-bought version you will probably find that the thin green ends need to be removed. Finally, if the stalks are drier and a little woody in places, you may wish to take a peeler and shave these parts off before chopping and using in recipes.
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Can I use tinned rhubarb for a Rhubarb Fool?
Yes, you absolutely can use canned rhubarb to make rhubarb fool with. There are a couple of cons if using the tinned version. The first is that the texture is very different, almost slimy so this may put you off using it. The second (and more significant con for me) is that the tinned version can be a rather unappealing green/grey colour. As you can see from my photos, fresh rhubarb can be a beautiful blush colour if you get the red variety.
If using tinned rhubarb there is no need to stew or chop, just open the tin and fold into your whipped cream. For that reason, this is an excellent option if you want rhubarb crumble on the spur of the moment.
Do you have to stew rhubarb first?
To stew or not to stew, that is the question? If this were a crumble recipe or my Rhubarb and Ginger Cake Recipe, I’d say it’s not necessary if you don’t have the time. However, for this recipe you need your rhubarb to break down so you can fold it into the creamy mixture to make your Rhubarb Fool. I also found that all that rich cream and biscuit layer needed an extra element to bring it all together. Therefore, I’ve stewed an extra stick of rhubarb with orange juice and some sugar to top each fool.
The best method to stew your rhubarb is to chop into 1-inch pieces, add to a heavy saucepan, add 1-2 tablespoons of water, and add a lid. Then cook on a high heat for 5 minutes and check. If your rhubarb it is holding its shape, give it a quick stir and heat for another 5 mins. This should be long enough to stew your rhubarb.
Now you have the option to leave it to cool and add to your recipe or cook without the lid for a further 5mins to reduce the liquid.
I always do this first, then sweeten to taste afterwards, this way you don’t run the risk of making the stewed rhubarb too sweet.
Other Rhubarb Recipes for you to try
When can you pick Rhubarb?
I have tried and failed to grow my own rhubarb plants, but as I said before, I’m lucky to have a supply from elsewhere! For those growing your own, you never harvest the first crop of a new plant (this goodness must go back into the plant). Rhubarb season is around June and July. This is the peak time to harvest your rhubarb. Alternatively, early in the year we have a magical product that is lovely, grown by candlelight this is the Yorkshire Forced Rhubarb.
Top tip for added colour to the stewed rhubarb
This is a bit of a cheat really, but I can a confession to make. I used a toothpick smear of fuchsia pink food paste to colour the stewed fruit to top these Rhubarb Fools. I have heard of people adding a slice of beetroot to add colour then simply remove the slice afterwards. This would work too, but I didn’t have beetroot on this occasion.
Can I make this Rhubarb Fool less creamy?
I’ve added this for those who might find a 100% cream fool too much. If this sounds like you, instead of using 150g of cream, use 100g. Then top up the remaining 50g with a yogurt of your choice. I use Alpro dairy free vanilla yogurt for example, but plain will work equally as well, just less sweet.
Other delicious fool recipes you might like to try
Rhubarb Fool Recipe
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- 80 g gluten free biscuits I used ginger biscuits, but digestives work well too.
- 15 g melted butter I use Flora plant butter blocks
- 125 g stewed rhubarb see notes on how to stew
- 150 g dairy free cream I used Heavenly Sweetened Whipping Cream
- 20 g butter melted
- 1 tbsp caster sugar this is optional if you did not use sweetened cream
- 1 stick rhubarb
- 2 tbsp orange juice
- 2 tbsp caster sugar
- Pink food colouring optional
- Simply crush your gluten free biscuits in a blender or with a rolling pin in a bag or a large bowl, then add the melted butter and stir to combine.
- Take 4 dessert bowls, or short drinks glasses and spoon the crumble mixture equally 4 times. Using a metal spoon smooth down the crumble to form a biscuit base. Pop into the fridge to harden whilst you go on to make the fool topping.
- Whip your dairy free cream for at least 8 mins until if firms up.
- Add your stewed rhubarb and fold into the thickened cream.
- Spoon the fool equally among the 4 dessert dishes and return to the fridge while you set to work on the stewed topping.
- Simply add your chopped stick of rhubarb to a small saucepan, add the orange juice and sugar and heat with a lid on for 5 mins (follow the process in the notes as you did for the fool stage)
- In addition to this I add the tiniest amount of pink food colouring (dip a cocktail stick into pick food paste). This gives the stewed rhubarb such an appealing colour.
- TOP TIP: if you can source forced rhubarb adding colour will not be necessary as it is wonderfully pick anyway.
Allow the stewed rhubarb to cool completely and top each dessert with a generous dollop of delicious sweet rhubarb before serving.
The best method to stew your rhubarb is to chop into 1-inch pieces, add to a heavy saucepan, add 1-2 tablespoons of water, and add a lid. Then cook on a high heat for 5 minutes and check. If your rhubarb it is holding its shape, give it a quick stir and heat for another 5 mins. This should be long enough to stew your rhubarb.
Now you have the option to leave it to cool and add to your recipe or cook without the lid for a further 5mins to reduce the liquid.
I always do this first, then sweeten to taste afterwards, this way you don’t run the risk of making the stewed rhubarb too sweet.
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