- 2 sheets leaf gelatine
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 6 tbsp caster sugar
- 1 vanilla pod
- 300g rhubarb, cut into short lengths
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.
Rhubarb health benefitsRhubarb is a good source of fibre, vitamin C and calcium. It is also good as part of a low-cholesterol diet as it has cholesterol-lowering properties