Filo Baskets Filled with Rhubarb Fool - serves 4

Ingredients

  • 12 rice pancakes
  • 150g butter, melted
  • 1 or 2 sticks rhubarb
  • 250ml double cream
  • icing sugar or broken up meringue  (meringue will add texture)

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Preheat your oven to 200°c / 400°f / gas mark 6.

Dip the pancakes into cold water and drain on a clean tea towel.

Grease the outside of 4 dariole moulds or small ramekins and place upside down onto a baking tray.

Place one pancake over each dariole mould, brush with melted butter, add two more layers brushing each on with melted butter,brush the top with melted butter. Trim the bottom of the baskets if they are too big.

Bake in the oven for 15 – 20 minutes until golden brown.

Leave to cool, take off the dariole mould and the pancakes will have formed a basket shape.

for the Rhubarb Fool

Wash and cut the rhubarb into 3in long pieces.

Place into a deep oven dish with a tbsp fresh orange juice and 50g caster sugar.

Bake in the oven for 15 minutes until soft. Leave to cool. Store the cooked rhubarb in the juice in the fridge until ready to serve.

When ready to serve. Whip the cream and add enough icing sugar or broken up meringue to taste.

Lightly stir half of the rhubarb into the cream and spoon into the ‘filo’ basket.

Spoon the rest of the rhubarb over the top with some of the cooking juice.

how to make this recipe dairy free...

Brush the rice paper wrappers with melted dairy free margarine in place of butter.

For the filling make a Crème Anglaise

280ml almond milk
2 egg yolks
25g caster sugar
a few drops of vanilla extract

Place the milk into a saucepan and place on the heat.

Place the egg yolks, sugar and a few drops of vanilla into a large mixing bowl and whisk together.

When the milk comes to the boil pour over the egg mixture whisking all the time.

Pour the mixture back into the saucepan and stir over a low heat until the custard thickens enough to coat the back of the spoon.

Or make a dairy free custard using custard powder.

Leave to cool and refrigerate until needed.

Wash and cut the rhubarb into 3in long pieces.

Place into a deep oven dish with a tbsp fresh orange juice and 50g caster sugar.

Bake in the oven for 15 minutes until soft. Leave to cool. Store the cooked rhubarb in the juice in the fridge until ready to serve.

When ready to serve lightly stir half of the rhubarb into the custard and spoon into the ‘filo’ basket.

Spoon the rest of the rhubarb over the top with some of the cooking juice.

Gem's hints and tips

The baskets are also nice with fruit salad and ice cream.