Friday, January 10, 2014

Treat me: Rhubarb Coconut Fool

They say there's no fool like an old fool - but in this case, they're wrong. Because this new too cool for school fool is something else. I'd planned to make a classic rhubarb fool with the first stalks I'd harvested from my garden, but didn't feel like ordinary cream and Greek yoghurt seemed too tart. Then I remembered this coconut cream ice cream and a new plan was born...

Rhubarb Coconut Fool

Rhubarb Coconut Fool
The hype over coconut water and coconut oil drives me to distraction, but I am a bit of a sucker for coconut cream. Here it's chilled and whipped into fluffy clouds before being folded though honey-sweetened rhubarb for a new take on the classic fool. If you've got a dairy-free diner coming for dinner, this is what you should make them for pudding. It's also a sumptuous breakfast, whether you're dairy-free or not. The rhubarb can be made well in advance and kept, covered, in the fridge
One tip: Make sure you buy coconut cream rather than coconut milk (in New Zealand, the Samoan brand Fia Fia is good) and remember to chill it thoroughly by leaving it in the fridge for at least five hours before you whip it. Longer doesn't hurt.

400g rhubarb, washed, trimmed and cut into 2.5cm pieces
1 generous tablespoon of honey
2 tablespoons water
1 400ml can of coconut cream, well chilled
more honey, to taste
toasted nuts - hazelnuts, almonds - to sprinkle on top

Put the rhubarb, tablespoon of honey and water in a small saucepan. Cover and cook over medium heat for 5-10 minutes, until the rhubarb is soft but still holds its shape. Scrape into a bowl and let cool before covering and putting in the fridge.
Open the coconut cream and scoop out the thick, almost solid material from the tin (if you've got good coconut cream, this will be nearly all of it). Put into a bowl, add a teaspoon or two of honey and beat until fluffy with electric beaters (or rotary beaters and a lot of muscle).
To serve, put a dollop of coconut cream and a scoop of rhubarb in each bowl. Either leave as is, in a yin and yang sort of style, or gently stir through to get a marbled effect. Some chopped, toasted nuts on the top are good for crunch. Serves four, with leftovers for breakfast.

Because the rhubarb came from my own garden - and was grown from a cutting donated from a garden three streets away - and you can't get much more local than that, I think it's a good fit for Shop Local - a blogging event run by the lovely Elizabeth of Elizabeth's Kitchen Diary. Even if you're not into shopping
(or growing) local, you should check out her lovely blog header.

Have a great weekend, everyone! x


4 comments:

  1. I"ve never thought of putting coconut with rhubarb - wonderful !!
    Mary x

    ReplyDelete
  2. I might throw caution to the Wellington wind and give this ago. I have some rhubarb that needs eating and this sounds an ideal alternative from the over indulgence on cream over the holidays. How much better did that Rhubarb from your own garden taste?

    ReplyDelete
    Replies
    1. You must try it! I had to forcibly restrain myself from eating the lot, it's THAT good. And yes, eating rhubarb from my own garden = priceless!

      Delete
  3. It sounds lovely. I haven't used coconut cream for a couple of years and I absolutely love rhubarb. Definitely something to think about trying.

    ReplyDelete

Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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