Fresh rhubarb gently poached in grenadine, tossed with strawberries and served on a whipped coconut cream chantilly, garnished with coconut flakes, is simply irresistible.
4-5rhubarb stalksmakes 250g (8.8oz) cleaned and cut rhubarb
12smallstrawberries
½lemonzest and juice
50mlgrenadine
2star anis
2tablespooncaster sugar
2tablespoonwater
for the coconut chantilly
450mlcoconut cream
1tablespoonvanilla extract
for the plate up
20gtoasted coconut flakes
12leaveslemon balmoptional
Instructions
for the poached rhubarb with strawberries
Wash the rhubarb and cut the ends off. Remove any stringy parts from the rhubarb with a knife. They should peel off easily similar to a celery.
In a pan or pot combine the rhubarb with grenadine, lemon zest, lemon juice, water, sugar and star anis.
Bring to a simmer and carefully toss the rhubarb. Simmer for 1-2 minutes and check doneness of the rhubarb. You want the rhubarb intact with a slight crunch.
When the rhubarb is done, transfer to a mixing bowl together with the poaching liquid and chill down rapidly in the fridge.
While the rhubarb is chilling in the fridge, wash the strawberries, remove the green leaves and stem. Cut each strawberry into four.
Once the rhubarb has cooled, combine with the strawberries and mix gently.
for the coconut chantilly
Keep the coconut cream in the fridge overnight and place in the freezer for 10 minutes before use.
Start by adding the coconut cream to a cold whipping bowl (make sure you chill your whipping bowl too before hand)
Add the vanilla extract and whip using a hand blender or stand mixer at medium speed.
Wait until stiff peaks form. Use immediately or keep chilled in the fridge until ready to use.
for the plate up
Place two large spoons of coconut cream on each dessert plate. Spread it slightly with a spoon.
Divide the rhubarb and strawberry mix between the four plates by scooping them on top of the coconut cream and around.
Drizzle some of the poaching liquid on the plate.
Garnish with toasted coconut flakes and lemon balm leaves.