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Rhubarb and Strawberry Fool Recipe

A very subtly flavourful early Summer dish that I just invented.

  • Serves: 8 as a large bowl or 8 ramekins
  • Vegan.
  • Difficulty: Beginners
  • Preparation: Chill

    • Type

    Timings

    • Preparation: 10 minutes
    • Cooking: 10 minutes
    • Total: 20 minutes

    Allergy details

    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.

    Thanks to Sophie Fenwick-Paul for contributing this recipe.

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    ( Last updated by Sophie on 2008-05-23 15:55:24 )