WHB #129: Coconut creams with poached rhubarb

The 129th edition of Weekend Herb Blogging is hosted by Susan from The Well-Seasoned Cook.

It’s getting spring at least. Rhubarb is the first „fruit“ in spring, actually rhubarb is classified as a vegetable. Rhubarb is a good source of fibre, vitamin C and calcium. It is also goot as part of a low-cholesteriol diet as it has cholesterol-lowering properties. The leaves of the rhubarb plant contain oxalic acid and are poisenous to eat, but you can put them on the compost heap.

When I saw rhubarb at the farmers market, I couldn’t resisist and brought spring into my kitchen with

Coconut creams with poached rhubarb

Coconut creams with poached rhubarb

An absolutely delicious combination, we all wanted more.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Coconut creams with poached rhubarb
Categories: Dessert
Yield: 4 Servings

Ingredients

6     Sheets leaf gelatine, 10 grams
500 ml   Package coconut milk
7 1/2 tablesp.   Caster sugar
1     Vanilla pod
300 grams   Rhubarb, cut into short lengths, 10 oz

Source

  GoodFood Magazine, May 2008
  Edited *RK* 04/12/2008 by
  Ulrike Westphal

Directions

These can also be made the day before and are dairy-free.

1. 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.

2. 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.

:PER SERVING 265 kcalories, protein 5g carbohydrate 27g, fat 16g saturated fat 14g, fibre 1 g, sugar 27g salt 0.31 g

:PREP 15 mins plus chilling ·
:COOK 10 mins
:EASY

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