Rhubarb and Strawberry Fool
A very subtly flavourful early Summer dish that I just invented.
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Ingredients
- 3-4 cups washed chopped fresh rhubarb
- 1-2 cups fresh strawberries
- 2 cups chopped stoned dried dates (presoak for 15 mins in hot water if not soft already)
- juice of 1 lime or half a lemon
- 1/2 cup rapeseed or other vegetable oil
- 1 1/2 cups soya milk
- 2 sachets of VegeGel (vegetarian gelling agent)
- 1 to 2 teaspoons vanilla essence
Method
- in a lidded pan, cook the rhubarb, strawberries and dates with a minimal amount of water (just keep it damp) until soft and mushy, stirring occasionally
- hand blend the lime juice and oil together thoroughly until creamy, then blend in the soya milk and vanilla essence
- hand blend the rhubarb mixture, blend in the VegeGel powder and stir over a low heat briefly
- blend the creamy mixture with the rhubarb mixture, spoon into ramekins or a serving bowl and chill for at least an hour before serving
Notes
This recipe is very tolerant of variations in quantities, and you could leave out the gelling agent for a sloppier dessert, or change it for agar agar or similar.
About
- Difficulty: Beginners
- Preparation: Chill
- Provides: 8 servings
- Yields: a large bowl or 8 ramekins
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 10 minutes
- Total: 20 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
