Ah dessert recipes. You wait ages for one and then all of sudden two come along at once. Well it was last week I posted the rhubarb crumble, but since we’re still working our way through Mount Rhubarb, here’s another recipe to get that glut down. This has a very summery feel to it though. Whereas the crumble is all nights drawing in early and afternoon walks in the rain, a fool is bright rainbows and picnics in the park. I’ve gone for a coconut cream base, so inevitably this flavour is in the finished dish which isn’t entirely traditional. However, I’ve also added vanilla which pairs very nicely with rhubarb. Be careful with this dessert as it is very easy to eat rather a lot of it! Also, please feel free to adjust the sugar content to your taste buds. I’m sure as many of you will find this super sour, as will find it super sweet. It also depends on how tart your rhubarb is, so taste as you go and adjust as necessary. Also, please remember the coconut cream will need chilling overnight in its can, so you need to start this the day before you need it (or just always keep cans in the fridge as a matter of course, in case of dessert emergency!) As the rhubarb will also need to be chilled, this is a perfect dinner party recipe as you can prepare this the day before, chill the coconut cream, and then whip and assemble the two into the finished dish when you need it.
Prep time 1 day (for the coconut cream) + 30 minutes (if you need to cook the rhubarb first) Cook time 10 minutes Makes 4 (adult) servings
- 4 medium sticks of rhubarb, roasted or stewed and chilled*
- 2 x 160ml cans coconut cream (or equivalent top of a can of coconut milk)
- 40g icing sugar, sifted
- ½ tsp vanilla bean paste (or vanilla extract but you won’t get the pretty seed speckles in the cream)
- Fresh mint sprigs to garnish, optional
In a medium bowl carefully scoop out the coconut cream from the cans (even with coconut cream, rather than coconut milk, there will be a little milk in the can). Sift in the icing sugar and add the vanilla. Using a handheld whisk, or an electric mixer, whip the cream until it thickens. You should see ripples in the cream that don’t disappear when you stop beating. This will take 5-10 minutes of whisking. Check the sweetness and then add the cooked and chilled rhubarb. If this is very juicy you may want to drain it a little before adding. Fold the two together gently until just swirled. Spoon into individual bowls and serve, with a sprig of fresh mint for garnish if you wish.
*To roast rhubarb, top and tail the sticks and then slice into finger sized pieces. Pop on a baking tray (with sides) with a sprinkling of sugar, cover with foil and pop in a 180ºC oven for 15-20 minutes. To stew rhubarb, top and tail the sticks and then chop into 1″ chunks. Place these in a saucepan with a sprinkling of sugar, a tablespoon of water, then pop on a lid and simmer over a very low heat for 10-12 minutes. To chill the cooked rhubarb quickly, spread it out on a large plate in a thin layer. When cool place in a lidded container and pop into the freezer for 10 minutes.