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
Servings: 12 1 tablespoon servings - make 3/4 cup
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.
Nutrition
Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.3mg