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Roasted strawberries and rhubarb with coconut cream

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Make the most of the fresh produce with these Roasted strawberries and rhubarb with coconut cream. This really is the ultimate dessert.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + overnight chilling time
Roasted strawberries and rhubarb with coconut cream


  • 400ml can Coles Coconut Cream, chilled overnight
  • 350g strawberries, halved
  • 250g rhubarb, trimmed, cut crossways into 6cm lengths
  • ½ cup (110g) caster sugar
  • 1 small orange, zested
  • 2 tsp caster sugar, extra
  • 1 tbs Coles Australian Pistachios

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Carefully spoon thick cream from the top of the can of coconut cream into a mixing bowl (it will be about three-quarters of the contents), discarding the thin liquid at bottom of can. Cover and refrigerate until needed.
  2. Step 2

    Place the strawberries, rhubarb, sugar, orange zest and ¼ cup (60ml) water in a large baking dish. Roast, without stirring, for 18 mins or until the fruit is tender but still holds its shape.
  3. Step 3

    Meanwhile, add extra sugar to the coconut cream in the bowl. Using an electric hand mixer fitted with a whisk attachment, beat until soft peaks form.
  4. Step 4

    Spoon the strawberries, rhubarb and syrup into shallow serving bowls. Top with dollops of the coconut cream mixture. Using a fine grater, carefully grate the pistachios over the coconut cream mixture and serve immediately.