“Never rub another man's rhubarb.”
Jack Nicholson as The Joker, ‘Batman’ (1989)
You know spring has sprung when brightly colored crisp rhubarb catches your eye in the produce section. Rhubarb is 95% water and a rich source of vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and not easily absorbed by the body. However, the oxalic acid in vegetables (and Rhubarb is a vegetable) is broken down in cooking and doesn't interfere with the absorption of calcium present in other foods, tofu for instance, that you might eat at the same time. Therefore, enjoy this vegan and gluten-free Rhubarb Strawberry Fool topped with some crumbled Hail Merry® Blonde Macaroons, featuring organic virgin coconut oil, and fresh mint sprigs. One cup diced Rhubarb contains about 26 calories.
RHUBARB STRAWBERRY FOOL
2 cups rhubarb* (about 2 large stalks), diced in 1–inch pieces
1 tablespoon finely chopped fresh ginger
1 teaspoon finely grated orange zest
¼ cup fresh orange juice
1 cup strawberries hulled and cut into halves (or use whole raspberries)
Stevia or organic maple syrup to taste- add by teaspoon until desired sweetness reached (or sweetener of choice)
½ teaspoon vanilla extract
8 ounces soft silken tofu (optional)
Garnish with Hail Merry® Blonde Macaroons & fresh mint sprigs
- Combine the rhubarb, ginger, orange zest, and juice in a medium–size heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat, loosely cover, and simmer for 4 minutes.
- Add berries and cook for 1 minute longer. Remove from heat and add sweetener and vanilla extract. Cool for 5 minutes.
- In a food processor, purée silken tofu until smooth. Add in cooked, cooled puree and blend until smooth. Spoon into serving bowl or individual cups. Cool in refrigerator.
- Serve alone, layered with fresh sliced berries. Top with crumbled Hail Merry® Blonde Macaroons and fresh mint sprigs. The fool can be made several days ahead and refrigerated.
- If you omit the tofu, serve the compote over yogurt or ice cream.
*Rhubarb leaves are inedible. Trim the stalks and remove all leaves completely. Then cut off the flat brown part from the bottom of each stalk. String the rhubarb only if the stalks are very large and green.