Filo Baskets Filled with Rhubarb Fool
Serves 4
- Gluten free & vegan
Dairy-free pastry cream – link
12 rice pancakes
150g dairy-free margarine, melted
2 or 3 sticks rhubarb
Caster sugar
The day before, make the dairy-free pastry cream. Store in the fridge overnight.
Preheat your oven to 200°c / 180°c fan oven / 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 dairy-free margarine, add two more layers brushing each on with melted dairy-free margarine, brush the top with melted dairy-free margarine.
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 3inch 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 pastry cream and spoon into the ‘filo’ basket.
Spoon the rest of the rhubarb over the top with some of the cooking juice.
The pastry cream can be lightened by adding whipped coconut cream. To do this – store a tin of coconut milk in a fridge overnight.
When ready to serve, open the tin and spoon out the hard coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.
In a separate mixing bowl, whisk the pastry cream to break up. Fold in the whipped coconut cream a quarter at a time until you are happy with the flavour.
There are now dairy-free whipping creams available in the shops. Prepare as per instructions on the packaging and fold into the pastry cream or serve alone with the fruit.