Strawberry Rhubarb Compote With Vanilla Bean-Infused Coconut Cream Recipe

Name: Strawberry Rhubarb Compote With Vanilla Bean-Infused Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Compote:; 2 cups quartered fresh strawberries; 2 cups chopped rhubarb; 1/2 cup honey; 1 orange, juiced; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; Coconut Cream:; 2 (14 ounce) cans chilled coconut milk; 2 vanilla beans; 2 tablespoons honey

Servings: persons

Compote:
2 cups quartered fresh strawberries
2 cups chopped rhubarb
1/2 cup honey
1 orange, juiced
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Coconut Cream:
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

1
Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
2
Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
3
Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
4
Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
5
Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
6
Serve whipped coconut cream over chilled compote.

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 12 ingredients. The key ingredients include: Compote:, 2 cups quartered fresh strawberries, 2 cups chopped rhubarb, 1/2 cup honey, and more.

Yes, Strawberry Rhubarb Compote With Vanilla Bean-Infused 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 Vanilla Bean-Infused Coconut Cream

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