3/4 pounds forced rhubarb
4 tblsp brown sugar
Wash the rhubarb and slice it. Cover with water, add the sugar and bring to a boil. Lower the heat and cook until tender (approx. 10 minutes). Do not stir. Easy as pie :-) Serves four.
Serve in a nice glass topped with loads and loads of Soyatoo. To turn it into a real rhubarb fool, gently fold the rhubarb pieces into the Soyatoo, but then you need to serve it ASAP, because the Soyatoo melts fast.
So I had rhubarb, Soyatoo, but still needed something crunchy. And sure enough, Susan had a recipe for spicy crunchy biscotti. I went for the gluten-containing version of her recipe, and it turned out delicious. The biscotti's spiciness perfectly complemented the tanginess of the rhubarb and the creaminess of the Soyatoo. My father in law requested seconds and thirds - of the biscotti.
Unfortunately, the Soyatoo melted so fast in the heat of the lamp it was all melted before I got a chance to photograph it with some biscotti on the side. So, if you are still looking for a dessert for Easter Sunday consider this, it was the star of our meal.
