Roasted Rhubarb with coconut and Ginger Cream

This barely requires cooking and so simple to put together. It's a very light and delicate dessert, something to serve after a heavy meal perhaps. The rhubarb is still quite sharp and works well with soft and sweet coconut cream, you also get lovely warmth from the stem ginger. It could also be made using coconut yogurt and served with granola for breakfast.



400g rhubarb

2 tbsp. stem ginger syrup from a jar of stem ginger

Coconut and ginger cream

2 160ml tins of coconut cream

1 tbsp. stem ginger syrup from the jar

2 balls of stem ginger diced finely

Handful or pistachio nuts roughly chopped

2 tsp tapioca flour (optional)

Ginger snap biscuits (optional)


  1. Pre heat the oven to 180°C.
  2. Place the bowl from a kitchen aid or another bowl if you're whipping by hand, in the freezer to chill or fill half way with ice and water if you don't have room. Also pop you coconut cream in the fridge or freezer.
  3. Cut the rhubarb into 2 inch pieces, place in a baking dish in one layer and drizzle over the ginger syrup. Bake for about 15-20min or until tender and a knife slips in.
  4. Cover and set aside to cool to room temp. I left mine over night before serving, this allows the flavour to develop and the pink juices from the rhubarb released, buts it's not essential.
  5. Just before you're ready to serve, take your chilled bowl and add the coconut cream and tapioca (this just helps to stabilise it but not essential). Whip until light a fluffy, gradually add the syrup whilst whisking and fold in the diced stem ginger to finish.
  6. Add spoon full of cream to bowls or plates and top with pieces of rhubarb some syrup/juice from the baking dish and top with chopped pistachio. Serve with ginger snaps if desired.

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