Monday, June 29, 2009

Coconut creams with poached rhubarb & a "CLICK"

I was very new to this vegetable "Rhubarb" and wanted to try out few recipes using it. Then after a lot of search on the internet, i found this "Coconut Cream with Poached Rhubarb" recipe on bbc good food and i immediately decided to go with this recipe. Believe me, it dint disappoint me. Everybody in my house loved it. This dessert tastes awesome together with the combination of sweetened coconut cream with sweet and tangy rhubarb. Its a must try recipe in this season as you wont find Rhubarb in all the seasons.

Rhubarb looks like red celery, but don't let that fool you; beyond that and the strings that run its length, they have little in common. Usually used as a fruit in sweet preparations, rhubarb alone is actually extremely tart, and the roots and the leaves are poisonous (the leaves contain toxic level of oxalic acid). You can take advantages of its tartness or cook it with sugar or other sweet fruits, which is why we see it most often made into pies, preserves , and compotes, often paired with strawberries.

Buying and storing: Look for firm and crisp stalks. Store in the refeigerator and use it as quickly as possible.

Preparing: Rhubarb is best if you string it; grab one end between a paring knife and your thumb and pull straight down to remove the celerylike strings that run lengthwise through each stalk. Remember that rhubarb leaves are poisonous, though only mildly so.

Other fruits to substitute: Cranberries, tart cherries or fresh currants.

Recipe adapted from BBC Good Food

2 sheets leaf gelatine
400ml can coconut milk
8 tbsp caster sugar
1 vanilla pod
300g rhubarb , cut into short lengths


Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened.

Heat the coconut milk with 4 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.

Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool.

Spoon the rhubarb over the coconut creams to serve.

This picture above also goes to the CLICK, a monthly food photography event. It is a theme-based contest. This is my first entry for this event and this month's theme is "STACKS" , where you are supposed to click STACKS of any vertical, horizontal, heaped, piled or many of the same or different food related items.


Parita said...

Looks delicious Ramya, different combination!

Prathibha said...

That is an unusual recipe for me..looks perfect..

Priya said...

Wow gorgeous and delicious combination!!!Prefect entry for Click event!


Perfect for the event and looks delicious too!

Soma said...

I am loving this combination! what a beautiful picture.

Ramya Kiran said...

Thank you everyone for your comments.

Irene said...

What a beautiful photo! The red rhubarb on white is just stunning and I bet it tastes delicious. Rhubarb with anything sweet and creamy is always wonderful

Jo said...

Looks delicious and love the colour constrast of the dessert. Would you believe it if I told you that I have yet to taste a rhubard? It's not readily available in this part of the world with the exception of one particular supermarket. So have to wait when it's brought in to get me some.

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