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Roasted strawberries and rhubarb with coconut cream recipe
Roasted strawberries and rhubarb with coconut cream recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Heavenly roasted strawberries and rhubarb topped with coconut cream - pure decadence!
Ingredients:
  • 400ml can Coconut Cream, chilled overnight
  • 350g strawberries, halved
  • 250g rhubarb, trimmed, cut crossways into 6cm lengths
  • 110g caster sugar
  • 1 small orange, zested
  • 10.00 gm caster sugar, extra
  • 20.00 ml Pistachios
Instructions:
  • Preheat the oven as directed. Gently scoop out the thick cream from the top of the coconut cream can into a mixing bowl, avoiding the thinner liquid at the bottom. Chill in the refrigerator until ready to use.
  • Combine strawberries, rhubarb, sugar, orange zest, and ¼ cup (60ml) water in a large baking dish. Roast for 18 minutes until the fruit is tender yet retains its shape, without stirring.
  • Whip coconut cream with a touch more sugar in a bowl using an electric hand mixer until soft peaks form.
  • Serve the strawberries, rhubarb, and syrup in shallow bowls, then add dollops of the coconut cream mixture on top. Finish by grating pistachios over the coconut cream and enjoy right away.

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