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How to make Roasted strawberries and rhubarb with coconut cream

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 400ml can Coles Coconut Cream, chilled overnight
  • 350g strawberries, halved
  • 250g rhubarb, trimmed, cut crossways into 6cm lengths
  • 1/2 cup (110g) caster sugar
  • 1 small orange, zested
  • 2 tsp caster sugar, extra
  • 1 tbs Coles Australian Pistachios

Method

  • Step 1 1. Preheat oven to 200°C (180°C fan-forced). Carefully spoon thick cream from the top of the can of coconut cream into a mixing bowl (it will be about three-quarters of the contents), discarding the thin liquid at bottom of can. Cover and refrigerate until needed.
  • Step 2 2. Place the strawberries, rhubarb, sugar, orange zest and ¼ cup (60ml) water in a large baking dish. Roast, without stirring, for 18 mins or until the fruit is tender but still holds its shape.
  • Step 3 3. Meanwhile, add extra sugar to the coconut cream in the bowl. Using an electric hand mixer fitted with a whisk attachment, beat until soft peaks form.
  • Step 4 4. Spoon the strawberries, rhubarb and syrup into shallow serving bowls. Top with dollops of the coconut cream mixture. Using a fine grater, carefully grate the pistachios over the coconut cream mixture and serve immediately.