Healthy Rhubarb Fool

Healthy Rhubarb Fool

I’m so fortunate to have rhubarb growing in my garden and as it’s one of the first harvests of the growing season, I am always itching to eat it – those following me on Instagram will have seen my many attempts at finding a fool-proof recipe (excuse the pun). The trouble is, of course, owing to its tartness, it requires a lot of sweetening and traditional recipes use lots of sugar. This recipe is both diary free and uses only natural sweeteners – trust me, it’s a winner! Enjoy.

You will need (serves 4-5)

  • 6 rhubarb sticks 
  • 4 large oranges, juiced
  • 2cm cube fresh ginger, peeled and grated
  • 1 tbsp coconut sugar
  • 1/2 tsp vanilla powder or use a vanilla pod (optional)

To serve:

  • coconut yoghurt 
  • optional: torn mint leaves


  1. Heat oven to 170 c
  2. Top and tail the rhubarb and cut into 3cm chunks
  3. Put into a roasting dish (ideally as one layer) and pour over the fresh orange juice and add the grated ginger 
  4. Stir in the coconut sugar and vanilla powder or pod if using
  5. Cover with foil so that the rhubarb steams in the orange juice (otherwise the tops might be a bit dry)
  6. Roast in the oven for 20 minutes – you want the rhubarb to keep it’s shape
  7. Allow to cool, top with coconut yogurt and a few torn mint leaves

    Note: In this picture I used forced rhubarb which keeps its bright pink colour so if you are using regular rhubarb don’t be disappointed if you don’t get the same colour.

Healthy Rhubarb Fool

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