Delicious poached Rhubarb served with a dairy free vanilla cream. A simple and light dessert or even (in my case) breakfast!
Our rhubarb plants are all in crazy growth mode. The ones I planted two years ago are now at the strongest they’ve ever been and I’m looking forward to seeing how much fruit I get from them this year.
Do you have any in your garden? If not, and if you have a bare corner that could do with a BIG plant that goes on feeding you year after year, do have a think about it. You won’t get much fruit the first year or two, but after that it’ll go on and on providing. Just be aware that the leaves are poisonous, so best avoid if you have little people that like eating weeds!
And as for that whipped cream, boy it is yummy, and an essential trick for anyone that struggles with dairy. Chill a can of full fat coconut milk in the fridge for at least 24 hours (I keep a couple of cans in the back of the fridge so I always have some on hand). Open the can & scoop out the solidified coconut cream, leaving the watery part behind. This can be used in curries, or baking, on cereals or in smoothies.
Whip the cream until it peaks and clings to the blades of the mixer. If it’s hot in your kitchen you may want to chill your bowl first as it does need to be really cold to take shape. Add in the vanilla and whip again to spread the flavour throughout. I use Natural Vanilla Paste by Little Pod and I love it. Just one teaspoon equals one whole vanilla pod and it gives far more oomph than regular vanilla extract.
And if you’re head over heels in love with the taste of vanilla, it’s worth taking a peek at Kate’s vegan vanilla cake, man that is one good cake!
I’d love to know your favourite rhubarb tips and ideas. Claire’s rhubarb gin recipe is next on my hit list, but please share your favourites in the comments below!
- 50 g brown sugar
- 100 ml water
- 600 g fresh rhubarb washed & cut into inch long pieces
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla paste or seeds from 1/2 a vanilla bean
Heat the water in a large saucepan and add the sugar.
When the sugar is dissolved, add the chopped rhubarb, put on the lid and let cook for 5 or 6 minutes or until the rhubarb is soft, but not mushy.
Separate the 'meaty' part of the coconut milk from the watery part, and whip hard for 4 or 5 minutes or until it peaks like regular whipped cream.
Add the vanilla, beat a little more to mix through and then serve with the hot rhubarb.