Ingredients
400g rhubarb, roughly chopped
Juice of 1/2 an orange
200ml prune juice
1tsp ground ginger
1 tin of coconut milk, chilled overnight in the fridge
Combine the chopped rhubarb, orange juice and prune juice in a pan over a medium heat. Bring to the boil and simmer until the rhubarb is soft and gooey. Drain and set aside to cool completely.
Having chilled your tin of coconut milk overnight in the fridge, turn the tin upside down and open the bottom end of the tin. Pour out all of the coconut water.
Don't chuck this away it's full of goodness, so drink it straight or add it to a smoothie. Potassium-rich coconut water is perfect for rehydrating after a long run/ hot yoga session.
Scoop out the remaining coconut cream add the ground ginger and whisk it until it becomes fluffy and light.
Alternate spoonfuls of rhubarb mixture and coconut cream into a small glass or fold together gently to create a lovely light, moussey fool.
Mmmm. Im gonna try this! Im not a huge rhubarb fan (unless covered in crumble ;) ) lol what other fruits would compliment the coconut cream?
ReplyDeleteThis was the end of the seasonal rhubarb, so I'll now be making this with plums for the next month or so whilst the trees are full of them! But if you don't like the tartness of rhubarb, you may not like a plum fool either.. Whipped coconut cream does go very well with fresh berries as well, although skip the ginger and add the seeds of a vanilla pod instead if you want to flavour the cream. Let me know what you think of it!
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