Rhubarb Rose Fool with Almond Crunch
A creamy, plant-based rhubarb fool folded with oatgurt and kissed with rose. Lightly set with agar for a soft wobble, then topped with golden maple almond crunch. A spring dessert that’s as elegant as it is easy.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
Ingredients for the Rhubarb Rose Fool
- 300 g rhubarb | trimmed weight; 3cm long chunks
- 70 g golden caster sugar
- 1 tsp vanilla extract
- ½ unit orange | zest and juice
- 1 tsp stem ginger syrup | the syrup from the jar
- ⅛ tsp agar agar powder
- ¼ tsp rose water
- 150 ml Oatly Oatgurt
Ingredients for the Almond Crunch
- 20 g flaked almonds
- ½ tbsp maple syrup
- ½ pinch sea salt
Instructions
Instructions to make the Almond Crunch
- Toast flaked almonds in a dry pan until golden. Drizzle over maple and add a pinch of salt. Stir until coated and sticky, then tip onto parchment to cool and crisp. I put mine in the fridge.20 g flaked almonds, ½ tbsp maple syrup, ½ pinch sea salt
Instructions to make the Rhubarb Rose Fool
- Prepare the rhubarb. Put it into a saucepan with the ingredients listed and cook on a low heat for 8–10 minutes.300 g rhubarb, 70 g golden caster sugar, 1 tsp vanilla extract, ½ unit orange, 1 tsp stem ginger syrup
- Carefully remove the cooked rhubarb from the pan with a slotted spoon. Add the agar agar powder, mix it into the juice so that it dissolves, and cook it through for 5 minutes on a low heat. Pour this mix (it will be loose and it won't thicken like cornflour) over the fruit and allow to cool and firm up in the fridge. It will not firm up like jelly. It's a very gentle set that we're putting into the rhubarb here. Mainly so the rhubarb can more easily make friends with the yoghurt later.⅛ tsp agar agar powder
- When it comes time to serve, tip the yoghurt into a bowl and beat with a spoon or fork to break it up and to make it smooth. Add the rose water and mix. Then fold 80-90% of the rhubarb through the yoghurt and spoon it blobbily into glass bowls. Top with the remaining rhubarb and add some Almond Crunch.150 ml Oatly Oatgurt, ¼ tsp rose water
- If I might advise: when choosing a vessel for this pudding, glass works well, but full glasses of it look awful!
Nutrition
Calories: 287kcalCarbohydrates: 54gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 77mgPotassium: 719mgFiber: 4gSugar: 46gVitamin A: 159IUVitamin C: 13mgCalcium: 317mgIron: 1mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
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© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals