Rhubarb & coconut ripples

Rhubarb & coconut ripples

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(4 ratings)

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Cooking time

Ready in 50-60 minutes, plus optional chilling

Skill level

Easy

Servings

Serves 6

Add a little bit of the Caribbean to rhubarb fool

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
443
protein
4g
carbs
36g
fat
32g
saturates
20g
fibre
3g
sugar
31g
salt
0.09g

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

To finish

  • 6 almond macaroons
  • a little desiccated coconut

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Method

  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.
  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.
  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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Comments

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sandyjc60's picture
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This was so simple to make and looked and tasted great - a great hit with everyone at a Mothers Day lunch - used frozen rhubarb and didn't need to defrost before use.

fmlester's picture
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I really liked this dessert - and so did my guests. Next time I would up the coconut content as I really liked it. Am making at again tonight for a dinner party tomorrow. Was very refreshing and great as you can make it in advance.

eleanormayo's picture
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I was unsure about the rhubarb and coconut combination, but decided to give these a shot anyway. My concerns were pointless anyway as all I could taste was the honey from the rhubarb stewing juices...so this pud is rather a waste of time if you like either rhubarb or coconut!

ziggy1's picture
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i think you could leave out the rubard and add some chocolate and add some lovely glaxey that would give a more creamy taste and children like us would enjoy it much more becasue tis unhealthy HA HAHa YUUUUUMMMMMMMMMEEEEEEEEYYYYYY with an extra bit of flake!!!!!!!

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