Rhu-Berry Cream

Rhubarb is the perfect partner for a creamy pudding. In this dessert, a creamy coconut layer complements the deep, pink rhubarb to perfection.

Difficulty

Prep Time

10 minutes

Cooking Time

15 minutes

Serves

Serves 4

Ingredients

Creamy Layer

  • 30 ml corn flour
  • 60 ml SPAR icing sugar
  • 1 ml salt
  • 1 can SPAR coconut milk
  • 2 ml vanilla essence

Rhuberry Layer

  • 275 g rhubarb stems, washed, trimmed and chopped in 1cm lengths (yields
  • 500 ml when chopped)
  • 250 ml SPAR Berry Power ice tea
  • 125 ml SPAR white sugar
  • 1 box SPAR cherry jelly powder (80 g)

Method

  1. Combine the corn flour, icing sugar, salt and some of the coconut milk in a small bowl to a smooth thin paste.

  2. Warm the remaining coconut milk in a small saucepan, and pour on the paste, stirring continually over low heat until the sauce thickens sufficiently to coat the back of a wooden spoon.

  3. Stir in the essence, and pour this sauce between 4 x SPAR Good Living whisky tumblers. Set aside to cool sufficiently for a surface skin to form.

  4. Rinse out the saucepan thoroughly, and in it, combine the chopped rhubarb, ice tea and sugar. Bring to the boil stirring, and reduce to a steady simmer. Cook for 5-8 minutes until the rhubarb is very soft. Remove from the heat and stir in the jelly powder. Set aside to completely cool.

  5. Spoon the cooled rhubarb layer over the coconut milk sauce layer. Refrigerate.

Hints & Tips

  • The dessert may be extended to 6 portions by stirring in 400 g bottled apple puree to the cooled rhubarb sauce, or adding a top layer of SPAR vanilla custard when assembling.
  • Stewed rhubarb (without the addition of jelly) can successfully accompany grilled pork or duck as a fruit sauce.
  • If you do not allow a skin to form on the coconut milk layer before spooning on the rhu-berry sauce, the red sauce will mix into the white layer and spoil the presentation.