Rhubarb & coconut ripples
Serves 6
Easy
Total time:
Ready in 50-60 minutes, plus optional chilling
Add a little bit of the Caribbean to rhubarb fool
Skip to ingredients
- 1kg rhubarbwashed and chopped (coarse, stringy sticks may need to be peeled)
- 100g caster sugardepending on sweetness of rhubarb
- 3 tbsp clear honey
- 284ml carton double cream
- a few dribbles grenadine(optional)
- 100ml thick coconut cream
To finish
- 6 almondmacaroons
- a little desiccated coconut
Nutrition: per serving
- kcal443
- fat32g
- saturates20g
- carbs36g
- sugars31g
- fibre3g
- protein4g
- salt0.09glow
Method
step 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.
step 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.
step 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.
