Rhubarb & coconut ripples
Add a little bit of the Caribbean to rhubarb fool
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50-60 minutes, plus optional chilling
- 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.
- 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.
- 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, sugar 31g, salt 0.09 g
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/1886/
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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
Preparation and cooking times
Ready in 50-60 minutes, plus optional chilling
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, sugar 31g, salt 0.09 g
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20 February 2008
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