The strawberry cheesecake pots I made the other week gave me some inspiration for a dairy-free pudding.
I wasn’t sure if this would work, but when I’d finished them I was really pleased. While they had a bit of a gelatinous skin over the top, the texture underneath was just like a classic rhubarb fool and the flavour wasn’t too far off either, although it was definitely a bit less creamy than a traditional fruit fool.
Ingredients (makes 5-6 small glasses):
4-5 very large sticks of rhubarb (about 700g), chopped
1x400ml tin coconut milk
3 tbsp clear runny honey
1 tsp vanilla essence
½ tsp ground cinnamon
6 small sheets gelatine or enough gelatine to set 1.5 pints of liquid
- Put the chopped rhubarb into a saucepan with a couple of tablespoons of water. Cover with a lid and simmer over a medium-low heat until the rhubarb is well-stewed and falling apart.
- Meanwhile, if using gelatine sheets, follow the preparation instructions. Usually it involves something like laying out in a flat dish, covering with cold water (must be cold or the gelatine won’t act properly) and soaking for about 5 minutes until a little expanded and starting to wrinkle. If the sheets are overlapping then move them about from time to time to make sure the water is getting to every surface.
- Once the rhubarb is stewed, add the coconut milk, honey, vanilla and cinnamon to the pan and stir over the heat until well combined and warmed through.
- Taste a little of the mixture to be sure it is sweet enough for you, since some types of rhubarb can be more sharp than others. Add more honey if needed. The flavour will be quite strongly of cinnamon at this point – the rhubarb flavour comes out a little more as the pots set.
- Add the gelatine to the pan and stir into the mix as it melts.
- Once the gelatine is fully melted and blended into the mixture, pour it out into 5 or 6 small dishes or glasses and refrigerate until set.