Tuesday, May 06, 2008
Rhubarb desserts: Coconut Creams with Poached Rhubarb Recipe
Since spotting the first crisp and sour local rhubarb spears at the market last about a week ago, I've made no less than three different rhubarb desserts already. All of them - let me tell you - worth sharing with you. So if you don't mind, I start with the first one.
The recipe is from BBC Good Food website, and the only change I've done is reducing the amount of sugar. Most British - and pretty much all American recipes - use more sugar than I'm accustomed to, so by reducing the sugar I've 'Estonified' the recipe :)
Coconut Creams with Poached Rhubarb
For the coconut creams:
2 gelatine leaves
400 ml creamy coconut milk
2 Tbsp sugar
For poached rhubarb:
300 g young rhubarb stalks, cut into 3 cm chunks*
1 vanilla pod, split lengthwise
2 Tbsp sugar
To make coconut creams, first soak gelatine leaves in a bowl of cold water for 5 minutes, until softened.
Heat the coconut milk and sugar in a small saucepan until simmering, then remove from the heat. Squeeze softened gelatine leaves slightly, then stir into the coconut milk, until dissolved.
Let cool a little, then pour into four small 200 ml dessert ramekins or glasses.
When cool, cover with clingfilm and transfer to the fridge for about 4 hours or overnight to set.
To poach rhubarb, place rhubarb, sugar and split vanilla pod into a small saucepan. Spring slowly to a boil (you may want to add a tablespoonful or two of water, but young rhubarb should yield plenty of juice itself, so it's not absolutely necessary) and then simmer, covered, for 7-10 minutes, until rhubarb is softened, but not too mushy.
Leave to cool, then spoon over the coconut creams and serve.
* There's no need to 'peel' young rosy rhubarb stalks, and unpeeling means much 'rosier' desserts.