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 minutes mins
chilling time30 minutes mins
Total Time50 minutes mins
Course: Dessert, Tea Time, Treat
Cuisine: Vegan
Keyword: Dairy Free, Dessert, Easy, Fool, Gluten Free, No Bake, Rhubarb, Simple, Vegan
Servings: 4 desserts
Calories: 242kcal
Author: Glutarama
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
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.
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.
Calories: 242kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 136mg | Potassium: 218mg | Fiber: 1g | Sugar: 21g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg