The perfect little fruit- whipped cream great to adore Spring & Summer Desserts. Stewed Rhubarb is folded into Whipped Coconut Cream – dairy-free.

Not too sweet – highlights rhubarb’s special tart special flavor.

Easy to make – add chopped rhubarb to a pot with sugar and orange juice – bring to a boil, simmer just a few minutes to preserve the bright color and chill.

Love Rhubarb Like Me?
I have a whole category dedicated to this fruit! (which is technically a vegetable) MY LOVE OF RHUBARB 

Enjoy this little tasty creamy & fruity whipped coconut cream (yes you can use whipped cream if you like!) 
Let me know what you think.

Karen

Stewed Rhubarb Coconut Whipped Cream

The perfect little fruit- whipped cream great to adore Spring & Summer Desserts. Stewed Rhubarb is folded into Whipped Coconut Cream - dairy-free

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 12 1 tablespoon servings - make 3/4 cup

Author: Karen Sheer a zest for life

Print Recipe Pin Recipe

1x2x3x

Rate this Recipe

Ingredients

Stewed Rhubarb:

• 1 1/2 cups fresh rhubarb cleaned, 3/4 " dice
• 1/4 cup pure cane sugar
• 2 tablespoons fresh orange juice

Coconut Whipped Cream:

• 1/2 cup coconut cream (from can) Refrigerate overnight
• 2 tablespoons confectioner's sugar sifted

Instructions

• Refrigerate a can of coconut milk overnight (do not use "lite")
• Stew Rhubarb: Add rhubarb, sugar and orange juice in a 2 cup nonreactive pot. Bring to a boil, then immediately cover and reduce heat to a low simmer. Cook of just 5 minutes - remove from heat and uncover. Rhubarb will be just softened and bright in color. When cool - refrigerate until cold.
• Take 1/2 cup from cold coconut milk (save remainder for another recipe; freezes well.) Add to a metal bowl (I like to refrigerate 15 minutes until cold.) Add sifted sugar and whip with a wire whisk until light and thickened. Fold in the COLD rhubarb and blend with a rubber spatula.
• Place the fruit whipped cream in a glass container and refrigerate until cold. Use within 5 days.

Notes

A wonderful whipped cream I like to serve with Spring & Summer desserts and my Rhubarb Snack Cake.

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

 

Rhubarb will be just softened and bright in color.

COURSE: Dessert

CUISINE: American

KEYWORDS: Fruit Coconut Whipped Cream, Non dairy fruity coconut whipped cream, Stewed Rhubarb Coconut Whipped Cream

Nutrition Facts

Stewed Rhubarb Coconut Whipped Cream

Amount per Serving

Calories

54

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.2

g

Sodium

 

1

mg

0

%

Potassium

 

82

mg

2

%

Carbohydrates

 

7

g

2

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

1

g

2

%

Vitamin A

 

21

IU

0

%

Vitamin C

 

3

mg

4

%

Calcium

 

15

mg

2

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.