Gluten Free Rhubarb Fool Dessert

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Gluten Free Rhubarb Fool Dessert

This simple Rhubarb Fool has the bonus of a gluten free biscuit crumb base, much like a cheesecake, and is then topped with stewed rhubarb in orange juice to liven it up and take it to a delicious dessert level.

Prep Time20

chilling time30

Total Time50

Course: Dessert, Tea Time, Treat

Cuisine: Vegan

Keyword: Dairy Free, Dessert, Easy, Fool, Gluten Free, No Bake, Rhubarb, Simple, Vegan

Servings: desserts

Calories: 242kcal

Author: Glutarama

Ingredients

For the biscuit base

80 g gluten free biscuit(s) I used ginger biscuits, but digestives work well too.
15 g melted butter I use Flora plant butter blocks

For the Rhubarb Fool

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

For the stewed Rhubarb Topping

1 stick rhubarb
2 tbsp orange juice
2 tbsp caster sugar
pink food colouring optional

Metric - US Customary

Instructions

To make the biscuit base

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.

To make the rhubarb fool

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.

To make the rhubarb 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.

Notes

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.

Nutrition