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!
Jane x
- 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
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Heat the water in a large saucepan and add the sugar.
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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.
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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.
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Add the vanilla, beat a little more to mix through and then serve with the hot rhubarb.
Julie's Family Kitchen says
Oh my, that looks just lovely.
Jane Sarchet says
Thank you Julie! It made quite a decadent breakfast too :)
Janie x
Glamorous Glutton says
That looks fab. I’ve never used the coconut cream for anything other than curries, got to give this a go. We don’t have rhubarb, but friends do. They are so kind and go on giving! GG
Jane Sarchet says
That’s the best kind of friends to have GG! :)
Janie x
Sarah, Maison Cupcake says
Mmmm a lovely opener to rhubarb season! I love the coconut combination.
Jane Sarchet says
Thank you Sarah, it was a really lovely and delicate dish.
Janie x
Morgan @ Peaches, Please! says
That looks just so delicious. If rhubarb is in season I’m going to have to run to the market for some!
Jane Sarchet says
Enjoy!
Sylvia says
I saw vanilla coconut cream on Pinterest and even bought coconut milk can to try it out ;) I’m glad it turns out great, must taste awesome!
Jane Sarchet says
It really, really, really does Sylvia :D
Janie x
ManjiriK says
Umm an interesting new way to use coconut cream ! I had no idea the leaves of the Rhubarb plant are poisonous! In my dream homes dream garden I shall certainly plant this lovely giving plant – I love roasted rhubarb!
Jane Sarchet says
Wonderful stuff isn’t it Manjiri, I hope you get your dream homes dream garden really soon :)
Janie x
Bintu @ Recipes From A Pantry says
I want to bury my face in that coconut cream. Seriously. I need to try and make this.
Jane Sarchet says
Haha, I know exactly what you mean :)
Janie x
Louisa Foti says
Great idea for a dairy free cream, put my wee Jacques on a diary free diet again, at least for the time being, so will have to give this a whirl. Lovely poached rhubarb too, did grow it myself in France the last few years but not yet here.
Jane Sarchet says
It must be tough being a littley and not being able to eat the same as your friends :( I hope he LOVES the whipped coconut cream (I’m sure you’ll love it too!)
Janie x
Fiona Maclean says
Gosh I never realised you could whip coconut cream! I shall definitely be trying that. And I love rhubarb too
Jane Sarchet says
S’yummy Fiona :)
Janie x
Dannii @ Hungry Healthy Happy says
I love rhubarb. I don’t know why I don’t eat it more often.
Jane Sarchet says
It’s in season now Dannii, so go get some! :)
Janie x
Tina @ The Spicy Pear says
Fantastic recipe. I love rhubarb and it must have gone so well with the coconut cream.
Jane Sarchet says
They paired beautifully Tina :)
Janie x
Choclette says
That whipped coconut cream just has to be tried – it looks fabulous. As does the rhubarb. I’ve got loads of rhubarb recipes on my blog, but they are mostly paired with white chocolate, which wouldn’t be your thing at all. However, rhubarb vodka is rather good, especially if left to brew for at least a year.
Jane Sarchet says
Ooh, ooh, ooh, RHUBARB VODKA???! I need this in my life!!! :)
Janie x
Simone says
I wish our raden was big enough to have a rhubarb plant… Really. I love it! But I can’t see that happening. And as it is the supermarkets here have not shown me any rhubarb yet, but I can’t wait. And that coconut cream looks amazing! Will definitely pop a can in the fridge!
Jane Sarchet says
Excellent! Hope you enjoy it Simone :)
Janie x
Janice Pattie (@FarmersgirlCook) says
Our rhubarb plant has been in situ for about 50 years, it’s just starting it’s growth spurt, the warmer weather today will help to bring it on. I’ll probably be able to pick some by next weekend :-) Lovely recipe.
Jane Sarchet says
Wow! 50 years??! That’s incredible! Do you ever split it?
Janie x
Chloe says
This is just my perfect kind of dessert!
Jane Sarchet says
Tis a good ‘un :)
Janie x
Tammy/Our Neck of the Woods says
Yummy! I have been hearing about rhubarb from gardeners for years, so this year we finally planted some! I know it will take a couple years to really produce, but I’m excited that we have some in the ground. I also like to use coconut milk for whipped cream. Yum!
Molly says
Wow! I have rhubarb in the garden at the moment and have been wondering what to do with it, this sounds divine! The tip about coconut milk for whipped cream is genius.. I think i’m gonna grab some tomorrow and give this ago! :)
Jane Sarchet says
Fantastic Molly, I hope you enjoy it :)
Janie x