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Rhubarb & coconut ripples

Rhubarb & coconut ripples

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  • Preparation and cooking time
    • Total time
    • Ready in 50-60 minutes, plus optional chilling
  • Easy
  • Serves 6

Add a little bit of the Caribbean to rhubarb fool

Nutrition: per serving
low insalt0.09g


  • 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


  • 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.

Recipe from Good Food magazine, May 2004


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