![Rhubarb & coconut ripples Rhubarb & coconut ripples](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-1727_11-ebe74b5.jpg?quality=90&resize=440,400)
Rhubarb & coconut ripples
- Preparation and cooking time
- Total time
- Ready in 50-60 minutes, plus optional chilling
- Easy
- Serves 6
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
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.