Rhubarb + Coconut Recipe
coconut cake / poached rhubarb / puffed rice / rhubarb sorbet
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Ingredients
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Coconut Cake
Poached Rhubarb
Rhubarb Sorbet
Puffed Rice
Method
Coconut Cake
- 1
Prepare the Cake Batter
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the coconut milk, oil, vanilla extract, and eggs. Combine the wet and dry ingredients and fold in the shredded coconut.
- 2
Bake the Cake
Pour the batter into a greased and floured cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Poached Rhubarb
- 3
- 4
Poach the Rhubarb
Add the chopped rhubarb to the boiling syrup. Reduce heat and simmer for about 5-7 minutes, until the rhubarb is tender but not mushy. Remove from heat and let it cool in the syrup.
Rhubarb Sorbet
- 5
- 6
Blend and Freeze
Puree the mixture in a blender until smooth. Stir in lemon juice and chill in the refrigerator. Once chilled, pour into an ice cream maker and churn according to manufacturer's instructions.
Puffed Rice
- 7
Prepare Puffed Rice
In a skillet, heat coconut oil over medium heat. Add puffed rice and stir until golden and crispy. Season with salt to taste.