Rhubarb & coconut ripples

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Gary Rhodes

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Recipe by Gary Rhodes

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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.

Per serving

443 kcalories, protein 4g, carbohydrate 36g, fat 32 g, saturated fat 20g, fibre 3g, salt 0.09 g

Latest comments and suggestions

• ziggy

  20 February 2008

  ziggy rated and commented on this recipe

  

  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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• Belkey

  09 March 2008

  Belkey rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 6

Preperation and cooking times

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

Per serving

443 kcalories, protein 4g, carbohydrate 36g, fat 32 g, saturated fat 20g, fibre 3g, salt 0.09 g

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