Rhubarb Fool

Simple, delicious and gluten free!

I don’t add a huge amount sugar as I love the zing of the rhubarb, taste as you go along and add more sugar if you need it.

Serves 8.

Ingredients

600g fresh rhubarb, cut into 1cm pieces

60g caster sugar

50mls water

275mls cream

Method

In a pan, with a tight fitting lid, combine the rhubarb, sugar and water.

Bring the pan up to the boil and reduce the heat to low, cook covered for 15 minutes until the rhubarb has fallen apart.

Set aside to cool.

Whip the cream until forming stiff peaks, fold in the rhubarb gently and spoon into serving dishes, ramekins or small glasses work well.

Pop into the fridge for 1 hour before serving.

Chocolate Chestnut Cake

Gluten free, delicious and moist, what more can I say!

The boys love this cake, I don’t ice it but occasionally serve it with cream or top with whipped cream and raspberries, yummy!

Ingredients

220g dark chocolate, broken up

400g tin unsweetenedchestnut purée

8 eggs

400g sugar

Method

Preheat the oven to 180degrees Centigrade.

Grease and line a 25cm loose bottomed deep cake tin.

In a food processor, tip the chestnut purée and whizz till smooth.

With the motor still running, add the egg yolks, one at a time.

Now add 300g sugar and let the motor run for 1min.

Melt the chocolate, I use the microwave.

With the motor running, add the melted chocolate.

In a large bowl, whisk the egg whites until stiff.

Add the remaining 100g sugar to the egg whites and whisk well in until glossy.

Take a large spoon of the egg white mix and fold into the chocolate mixture.

Once loosened a little, add the chocolate mixture to the egg white bowl and fold in.

Spoon cake mix into the prepared tin.

Bake the cake for 50-60 mins until a skewer comes out clean.

Allow to cool in the tin.