-
Chop the rhubarb and place in a pan with water and granulated sweetener, bring to the boil and leave until rhubarb all falls apart and in nice and soft.
-
Once soft, chop half the strawberries and add to the rhubarb, pour into a blender and blend for a few seconds, you don't want it completely smooth so don't do it for too long.
-
Remove the puree from the blender and allow to cool.
-
Once cold split the natural yogurt into 4 bowls, pour in some of the puree and lightly stir so it marbles.
-
Chop the rest of the strawberries and place on top of the yogurt and puree.
-
Whip the double cream until stiff and add some to the top of each bowl. Place in the fridge to chill until ready to eat or serve immediately.
Gluten Free Rhubarb and Strawberry Fool
Back to all recipes.Seasonal tart rhubarb paired with sweet strawberries (can't beat handpicked British strawberries) are a wonderful naturally gluten free match made in heaven, add some yogurt and you can make the most delicious fool, just swirl them both through for a fabulous taste sensation in a bowl, a perfect summer dessert.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 15 Mins
- This recipe makes 4 servings
This recipe contains:
- Celery
- Crustaceans
- Dairy
- Fish
- Gluten
- Lupin
- Molluscs
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree Nuts
Ingredients
200g rhubarb
200ml water
2.5tbsp granulated sweetener
300g strawberries
500g natural Greek yogurt
100ml double cream
Method
Nutritional Information (Per serving)
Cals
Calories
205
Carbs
6g
Fibre
1g
Fat
19g
Sugar
4g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!