Rhubarb & coconut ripples

Rhubarb & coconut ripples

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(4 ratings)

Ready in 50-60 minutes, plus optional chilling

Easy

Serves 6
Add a little bit of the Caribbean to rhubarb fool

Nutrition and extra info

Nutrition: per serving

  • kcal443
  • fat32g
  • saturates20g
  • carbs36g
  • sugars31g
  • fibre3g
  • protein4g
  • salt0.09g
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Ingredients

  • 1kg rhubarb, washed and chopped (coarse, stringy sticks may need to be peeled)
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g caster sugar, depending on sweetness of rhubarb
  • 3 tbsp clear honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 284ml carton double cream
  • a few dribbles grenadine (optional)
  • 100ml thick coconut cream

To finish

  • 6 almond macaroons
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • a little desiccated coconut

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.

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Comments (4)

sandyjc60's picture
4

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
4

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
1

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
1

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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