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–+ servings

Rhubarb and Strawberries with Coconut Chantilly

Shilpi & Etienne | between2kitchens
Fresh rhubarb gently poached in grenadine, tossed with strawberries and served on a whipped coconut cream chantilly, garnished with coconut flakes, is simply irresistible.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine Australian, European
Servings 4 people

Ingredients
 
 

for the poached rhubarb with strawberries

  • 4-5 rhubarb stalks makes 250g (8.8oz) cleaned and cut rhubarb
  • 12 small strawberries
  • ½ lemon zest and juice
  • 50 ml grenadine
  • 2 star anis
  • 2 tablespoon caster sugar
  • 2 tablespoon water

for the coconut chantilly

  • 450 ml coconut cream
  • 1 tablespoon vanilla extract

for the plate up

  • 20 g toasted coconut flakes
  • 12 leaves lemon balm optional

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.
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