It's at this time of year when everyone's wondering what on earth to do with all the rhubarb that's sprouting up. I absolutely LOVE rhubarb and try to do something different with it every year (you may have noticed there's quite a few rhubarb recipes on here!) Rhubarb - and gooseberry - fool is one of my all time favourite treats, and so I'm delighted to have settled on a recipe that is not only dairy free and low in added 'sugar' at less than 2tsp per serve, but it's also good for your gut, due to the grass fed gelatine used.
500ml coconut milk (at least 70% coconut. If you can’t find that, use coconut cream)
1tbsp + 1tsp grass fed powdered gelatine
6-7tsp raw honey
1tsp rose water (optional)
Trim and chop the rhubarb into 1-inch pieces. Place in a saucepan with a dash of water, pop a lid on and cook over a medium heat for approx. 10 minutes, or until the rhubarb is soft and is just about holding it’s form.
Heat the coconut milk/cream in a saucepan over a medium heat until it’s very gently simmering before removing from the heat.
Bloom the gelatine by mixing it with enough water so that it has a consistency of apple sauce. Allow to sit for a minute or two.
Add the bloomed gelatine to the coconut milk/cream and whisk until fully dissolved, then add the rhubarb and stir to combine.
Once the coconut and rhubarb mixture has cooled a little, add the raw honey and stir to dissolve. If you are using rose water, add it now and stir once more.
Pour into small bowls or small sundae glasses and refrigerate for 1 - 1.15hrs, until just set. Any longer than this and it will become more jelly like. If you have to leave it longer and it does become more of a jelly, remove it from the fridge 30-45mins before serving to loosen up again.