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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

Ingredients

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

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

Method

  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.

Roasted strawberries and rhubarb with coconut cream

Roasted strawberries and rhubarb with coconut cream
  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + overnight chilling time
Ingredients
  • 400ml can Coles Coconut Cream, chilled overnight
  • 350g strawberries, halved
  • 250g rhubarb, trimmed, cut crossways into 6cm lengths
  • 1/2 cup (110g) caster sugar
  • 1 orange, zested
  • 2 tsp caster sugar, extra
  • 1 tbs Coles Australian Pistachios
    Description

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

    Method

    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.