ForkwiseRhubarb Fool
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 500 g fresh or frozen rhubarb
- 4 dl water
- 1 dl white granulated sugar
- 3 tbsp potato starch
- Milk, or a mixture of milk and cream, for serving
Method
- Rinse the rhubarb and cut it into smaller pieces, about 1–3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first.
- Bring the water and sugar to a boil. Add the rhubarb and boil until soft, about 3–5 minutes. Meanwhile, mix the starch with a bit of water until it dissolves.
- When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces break up into strings. There should be no whole pieces left—if necessary boil some more.
- Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.
- Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent a skin from forming. Leave to cool off and then refrigerate.
- Serve at room temperature or chilled, with milk.
Video
Video by Titli's Busy Kitchen, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Rhubarb fool by Aarno at English Wikibooks (CC BY-SA 3.0) · source
