Name: Coconut creams with poached rhubarb
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 2 sheets leaf gelatine; 400ml can coconut milk; 6 tbsp caster sugar; 1 vanilla pod; 300g rhubarb cut into short lengths

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Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

Plus chilling

A star rating of 3.4 out of 5.8 ratingsRate

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Pretty as a picture, five ingredients, dairy-free and delicous – what more could you want from a dessert?

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Creamy rhubarb tarts

A star rating of 4.7 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

2 sheets leaf gelatine
400ml can coconut milk
6 tbsp caster sugar
1 vanilla pod
300g rhubarb

cut into short lengths

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Nutrition: per serving

kcal265
fat16g
saturates14g
carbs27g
sugars27g
fibre1g
protein5g
salt0.31g

low

Method

step 1

Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
step 2

Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

RECIPE TIPS

RHUBARB HEALTH BENEFITS

Rhubarb is a good source of fibre, vitamin C and calcium. It is also good as part of a low-cholesterol diet as it has cholesterol-lowering properties

Recipe from Good Food magazine, May 2008

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A star rating of 3.4 out of 5.8 ratings

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