There are two spring veggies that are my favorites, rhubarb and asparagus; and yes, rhubarb is actually a vegetable. It is most often used in desserts, so many would think it is a fruit, but like the tomato that is actually a fruit, you now know that rhubarb is a veggie! A few weeks ago I posted a spring soup using asparagus, (you can check it out HERE ) but today I’m whipping up an easy little dessert from that fibrous plant called rhubarb. Rhubarb is very tart on its own, but cooked down with a little added sweetness, and it is delicious as a compote, pie, or jam. This recipe I’ve created is a compote. It makes a perfect dessert to end any meal because it is not too filling. To make it dairy-free I whipped up some coconut whipping cream and added two perfect complimentary spices, cinnamon and nutmeg. You have to harden the coconut fat in the can of coconut milk before whipping it, so be sure to allow time for that. You can probably hurry the time along by putting it in the freezer for a few hours, I put it in the fridge for 24 hours.
Rhubarb is a very old plant. It dates all the way back to 2700 BC from China, when the plant was mainly used for medicinal purposes. The rhubarb plant can be used in the aid of digestion, which for all celiac, gluten or dairy intolerant people, that is a good thing! This time of year you should be able to find rhubarb at your local farmer’s market, in the grocery store, or growing in your neighbor’s backyard. Every year my grandmother would make rhubarb sauce and we would pour the warm sauce over vanilla ice-cream. The warm rhubarb would slightly melt the ice-cream and form a delicious pool of cream around the edges. Oh yum! It was so good!
2 cups chopped rhubarb
1/4 c water
1/3 cup Pure Maple Syrup
1 cup diced strawberries
Diary-Free whipped topping
1 15 oz can coconut milk (regular, not lite)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup coconut palm sugar
Place rhubarb, water and maple syrup into a medium size sauce pan and bring to a boil over medium high heat. Reduce to a simmer and cook until rhubarb softens. Add diced strawberries and simmer for an additional five minutes or until strawberries soften. Remove from heat and drain excess liquid from the compote (reserve liquid to use on pancakes or over ice-cream.) Place compote evenly in four small dishes. Let cool completely before adding whipped topping.
Whipped Topping directions:
Place coconut milk in refrigerator for at least 24 hours. Open the can without shaking it or turning it upside down. You want the fat to separate from the milk. Spoon out the fat layer only and place it in a deep bowl. You will not use the translucent milky substance remaining (this could be added to muffins or some other recipe calling for liquid). Whip the coconut fat until it resembles whipped cream. Place coconut palm sugar and spices into a blender and blend on high for thirty seconds. The palm sugar should resemble powdered sugar. Whip the coconut fat and slowly add coconut palm sugar and spices. Whip until soft peaks form. Place on top of cooled strawberry-rhubarb compote. Sprinkle with a small amount of coconut palm sugar.
Diet tags: Low calorie, Gluten free, Dairy free
Number of servings (yield): 4
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This recipe was also shared on the following links: realfoodforager, simplysugarandglutenfree, cooktraditionalfood, tasty traditions, nourishingjoy, well fed homestead, gluten-free homemaker, kelly the kitchen kop, vegetarian mamma,