Rhubarb, cinnamon and hemp milk fool
This recipe shows how to thicken traditional hemp milk to a thick cream, which in this case is used to make a healthy fool or syllabub.
Soak the hemp seed overnight for the best effect; see Energy shakes and smoothies for more about the benefits of hemp milk.
You can replace the whole hemp seed with shelled. Simply add it in with the sunflower seeds directly to the soya/rice milk.
Ingredients
(serves 4-5)
- 4-5 sticks of rhubarb
- glass white wine
- 100 grams each sunflower seeds and cashew nuts
- teaspoon of cinnamon
- 25 grams whole hemp seed - soaked overnight
- 300 ml soya or rice milk
- 2-3 dessertspoons honey or brown sugar to sweeten the rhubarb
- Some sprigs of mint
- A little more cinnamon to garnish
- 6 glasses or individual pots
- 1 medium saucepan with lid
Method
- Soak the whole hemp seed overnight, the sunflower seeds and cashews separately for about an hour.
- Prepare the rhubarb by removing the tops, then as you trim the bottom of the stem look to see if there is any tough skin to pare off. This is not a problem with young thin sticks, but as they get older it is worth checking.
- Cut into approximately 4 cm (1-1/2 inch) pieces, then place in the saucepan with the honey or sugar, wine and cinnamon.
- Over a low heat allow to warm up slowly for a few minutes. Then turn up the heat slightly and put on the lid for 3-4 minutes till tender.
- Rinse the soaked seeds and nuts.
- Place the hemp seeds in the blender with the soya/rice milk, pulse for 2 lots of 20-30 seconds.
- Strain the seed husks from the liquid with a sieve or muslin cloth. Put the milk back in the blender and add the sunflower seeds and pulse until smooth.
- Add the cashews and repeat the procedure with until the mix goes really thick and creamy.
- Scrape the mix out into a bowl large enough to fold in the rhubarb, which will break up and mingle with the cream.
- Pour or spoon into glasses or pots, making a peak at the top, refrigerate until required.
- Garnish with a pinch of cinnamon and sprig of mint.
Leftovers:
There isn't usually any left, but it will keep overnight in the fridge with no problem.
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