Rhubarb & Coconut Ripples
This Caribbean-inspired dessert transforms cooked rhubarb into a light, rippled mousse with coconut cream. The fruit is gently stewed with sugar and honey to create a pulp and a pink syrup. Whipped double cream is folded through the coconut-infused rhubarb before chilling in glasses. Each serving is finished with a drizzle of the reserved syrup, crumbled almond macaroons, and a dusting of desiccated coconut for a delightful treat.
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
Method
- Place the chopped rhubarb in a saucepan with 100g sugar and the honey. Cook on a low heat for 15-20 minutes until the fruit is completely soft. Check the sweetness and add more sugar if needed. Transfer the cooked rhubarb to a sieve positioned over a bowl to collect the juices, creating a syrup. Allow this to cool completely.
- Whisk the double cream until it forms soft peaks. If the rhubarb pulp lacks colour, stir in a small amount of grenadine for a pinker hue. Blend the coconut cream into the cooled rhubarb pulp, along with 100ml of the collected rhubarb juice. Gently fold the whipped cream into the mixture, aiming for a rippled appearance rather than fully combining.
- Spoon the mousse mixture into six individual glasses. Place them in the refrigerator to set, which will take a couple of hours, though they can be stored for up to 24 hours. To serve, add a small trickle of the rhubarb syrup over each mousse, then garnish with a broken almond macaroon and a light sprinkling of desiccated coconut.
Nutrition (per serving)
Calories443 kcal
Fat32 g
Saturates20 g
Carbs36 g
Sugars31 g
Fibre3 g
Protein4 g
Sodium36 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinecaribbean
