Name: Rhubarb & coconut ripples
Total time: 1 h
Yield: 6
Cuisine: Caribbean
Ingredients: 1kg rhubarb washed and chopped (coarse, stringy sticks may need to be peeled); 100g caster sugar depending on sweetness of rhubarb; 3 tbsp clear honey; 284ml carton double cream; a few dribbles grenadine (optional); 100ml thick coconut cream; 6 almond macaroons; a little desiccated coconut

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Rhubarb & coconut ripples

Rhubarb & coconut ripples

Gary Rhodes

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Serves 6

Easy

Total time: 1 hr

Ready in 50-60 minutes, plus optional chilling

A star rating of 3 out of 5.5 ratingsRate

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Add a little bit of the Caribbean to rhubarb fool

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Ingredients

Nutrition

Units:

MetricUS

1kg rhubarb

washed and chopped (coarse, stringy sticks may need to be peeled)
100g caster sugar

depending on sweetness of rhubarb
3 tbsp clear honey
284ml carton double cream
a few dribbles grenadine

(optional)
100ml thick coconut cream

To finish

6 almond

macaroons
a little desiccated coconut

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Nutrition: per serving

kcal443
fat32g
saturates20g
carbs36g
sugars31g
fibre3g
protein4g
salt0.09g

low

Method

step 1

Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.
step 2

Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.
step 3

Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you’re ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.

Recipe from Good Food magazine, May 2004

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A star rating of 3 out of 5.5 ratings

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