Strawberry Rhubarb Compote With A Vanilla Bean Coconut Cream Recipe

Name: Strawberry Rhubarb Compote With A Vanilla Bean Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rhubarb, chopped; 2 cups fresh strawberries, sliced in quarters; 1 orange, juiced (or A 1/4 cup pulp free juice); 1 teaspoon cardamom; 1/2 teaspoon ginger; 1/4 teaspoon cinnamon; 1/2 cup honey; 2 vanilla beans (seeds, 1 tsp vanilla extract can be substituted); 2 tablespoons honey (unpasteurized); 2 (13 1/2 ounce) cans coconut milk, solid portion

Servings: persons

2 cups rhubarb, chopped
2 cups fresh strawberries, sliced in quarters
1 orange, juiced (or A 1/4 cup pulp free juice)
1 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup honey
2 vanilla beans (seeds, 1 tsp vanilla extract can be substituted)
2 tablespoons honey (unpasteurized)
2 (13 1/2 ounce) cans coconut milk, solid portion

1
Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
2
Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
3
Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
4
If you find your mixture is fairly runny with a lot of extra juice allow it to.
5
simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
6
To make the cream topping, open two cans of chilled (24hrs) coconut milk.
7
Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
8
Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
9
Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
10
Garnish with fresh mint or chopped nuts and serve!
11
Enjoy!

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rhubarb, chopped, 2 cups fresh strawberries, sliced in quarters, 1 orange, juiced (or A 1/4 cup pulp free juice), 1 teaspoon cardamom, and more.

Yes, Strawberry Rhubarb Compote With A Vanilla Bean Coconut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Rhubarb Compote With A Vanilla Bean Coconut Cream

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