I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Rhubarb fool

I have tested this dessert on about 10 mainstream eaters who all thought it delicious and who were amazed that it was dairy-free (not to mention much lower fat than the cream version!). A lovely way to use new rhubarb.

Serves 4

400g rhubarb
75g sugar
2tbsp water
500ml ready-made soya custard (eg. Alpro)
175g tofu firm silken style (eg. Blue Dragon)
1tbsp orange juice
1tsp sunflower oil

Trim the ends off the rhubarb and wipe the stems clean with some kitchen towel before slicing into 1cm slices (you may have to de-string it a bit too). Add to a saucepan with the sugar and water – leave on a medium heat for about 15 minutes until soft and delicious. Take off the heat and allow to cool.
In a food processor (or you could use a blender/hand blender) process the tofu, orange juice and oil until you get a smooth and creamy mixture. When the rhubarb has cooled, stir in the tofu mix and the ready-made custard. Will keep for up to three days in the fridge (though you may need to stir again before serving because the rhubarb juice can separate out a little).