DifficultyIntermediate

You may be wondering, what is a fool? A fool is an English dessert where stewed fruit is layered into sweet custard. This dessert comes from the French word for "fouler" meaning to press or crush, referring to the stewed fruit. It is a delightfully delicate dessert and quite simple to make, making it a simple yet elegant brunch or special dessert. The stewed fruit can be made with whatever seasonal fruit you like however a mixture of firm fruit such as rhubarb, gooseberries, plums and berries. I suggest doubling the stewed fruit recipe as the custard recipe yields a lot.

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 3 ½ cups chopped fresh or frozen rhubarb
 1 ½ cups fresh or frozen raspberries
 1 ½ tbsp freshly squeezed orange juice
 ¼ -1/3 cup maple syrup or local raw honey/ liquid sweetener of your choice
 1 pinch sea salt
Custard
 2 cups unsweetened dairy free milk
 2 cups canned/tinned coconut milk (full fat), stirred well (a fork works best to stir the milk right in the can)
 ½ -2/3 cup maple syrup
 3 tsp vanilla extract
 ½ cup tapioca starch
 2 large lemons, zested*optional
1

If you are making home-made whipped topping place your mixing bowl and whipping attachment in the freezer to chill for at least 20 minutes. For stewed fruit: Place all of ingredients in a medium saucepan and bring to a boil. Depending on the fruit you use you may need to adjust the orange juice and add more. As soon as fruit has come to a boil turn heat down to medium low and allow to simmer until rhubarb is tender, about 15-20 minutes. Set aside and allow to cool.

Custard
2

Pour the milks into a medium saucepan and whisk. Remove about 1/2 cup of the milk and add it to a medium bowl. Whisk the tapioca starch into the 1/2 cup of milk and whisk until smooth. Pour this mixture back into the saucepan

custard

3

Add the rest of the ingredients to saucepan. Whisk over medium heat until it starts to gently bubble and then turn down the heat to medium-low and continue to whisk until it thickens. It should take about 20 minutes to thicken. How to tell your custard is ready: when you can draw a clean line with your finger down the back of a spoon.

4

Allow to cool slightly and if you are making it ahead make sure to cover the top of the custard to prevent a skin from forming as it cools.

5

Layer cooled custard, fruit mixture and whipped topping in glass as follows:
layer 1: custard
layer 2: fruit mixture
layer 3: custard
layer 4: fruit mixture
layer 5: whipped topping

Ingredients

 3 ½ cups chopped fresh or frozen rhubarb
 1 ½ cups fresh or frozen raspberries
 1 ½ tbsp freshly squeezed orange juice
 ¼ -1/3 cup maple syrup or local raw honey/ liquid sweetener of your choice
 1 pinch sea salt
Custard
 2 cups unsweetened dairy free milk
 2 cups canned/tinned coconut milk (full fat), stirred well (a fork works best to stir the milk right in the can)
 ½ -2/3 cup maple syrup
 3 tsp vanilla extract
 ½ cup tapioca starch
 2 large lemons, zested*optional

Directions

1

If you are making home-made whipped topping place your mixing bowl and whipping attachment in the freezer to chill for at least 20 minutes. For stewed fruit: Place all of ingredients in a medium saucepan and bring to a boil. Depending on the fruit you use you may need to adjust the orange juice and add more. As soon as fruit has come to a boil turn heat down to medium low and allow to simmer until rhubarb is tender, about 15-20 minutes. Set aside and allow to cool.

Custard
2

Pour the milks into a medium saucepan and whisk. Remove about 1/2 cup of the milk and add it to a medium bowl. Whisk the tapioca starch into the 1/2 cup of milk and whisk until smooth. Pour this mixture back into the saucepan

custard

3

Add the rest of the ingredients to saucepan. Whisk over medium heat until it starts to gently bubble and then turn down the heat to medium-low and continue to whisk until it thickens. It should take about 20 minutes to thicken. How to tell your custard is ready: when you can draw a clean line with your finger down the back of a spoon.

4

Allow to cool slightly and if you are making it ahead make sure to cover the top of the custard to prevent a skin from forming as it cools.

5

Layer cooled custard, fruit mixture and whipped topping in glass as follows:
layer 1: custard
layer 2: fruit mixture
layer 3: custard
layer 4: fruit mixture
layer 5: whipped topping

Rhubarb and Raspberry Fool(Paleo Vegan)