Roasted Rhubarb with Coconut & Ginger Cream

This delicious dessert barely requires any cooking, and is so simple to put together, you'll find yourself making it again and again. Light and delicate, it makes an ideal flourishing finish after a heavy meal.

The sharpness of the rhubarb works well with soft, sweet coconut cream, and you also get a lovely warmth from the stem ginger. This dish could also be made using coconut yogurt, and served with granola for breakfast – if you prep the rhubarb the night before, it will release even more of its delicious juices overnight.



400g rhubarb, cut into 2-inch pieces

3 tbsp syrup from a jar of stem ginger

2 x 160ml tins coconut cream, chilled

2 tsp tapioca flour (optional)

2 balls stem ginger, finely diced

Handful of pistachio nuts, roughly chopped

Ginger snaps (optional)


  1. Preheat the oven to 180°C/fan 160°C/Gas 4. Place your mixing bowl in the freezer to chill or, if you don't have room, fill the bowl halfway up with iced water.
  2. Place the rhubarb in a baking dish in one layer, and drizzle over 2 tbsp of the ginger syrup. Bake for about 15 mins, or until tender enough for a knife to slip in easily. Rhubarb varies in thickness, so if it's not quite there yet, pop it back in the oven for another 5 mins.
  3. When the rhubarb is ready, remove from the oven, cover, and set aside to cool to room temperature.
  4. Meanwhile, take your chilled mixing bowl and add the chilled coconut cream and tapioca, if using – this helps to stabilise the mixture, but isn't essential if you don't have any to hand.
  5. Whisk until light and fluffy, gradually adding the remaining stem ginger syrup as you whisk, then fold in the stem ginger.
  6. Divide the cream between your serving bowls, top with pieces of rhubarb and the juice from the baking dish, and scatter over the chopped pistachios. Serve with a ginger snap on the side, if you like.

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