Strawberry Rhubarb Compote With Vanilla Bean Infused Coconut Cream Recipes

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)

STRAWBERRY RHUBARB COMPOTE WITH A VANILLA BEAN COCONUT CREAM

Steps:

• Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
• Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
• Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
• If you find your mixture is fairly runny with a lot of extra juice allow it to.
• simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
• To make the cream topping, open two cans of chilled (24hrs) coconut milk.
• Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
• Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
• Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
• Garnish with fresh mint or chopped nuts and serve!
• Enjoy!

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

STRAWBERRY RHUBARB COMPOTE

Steps:

• In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.

STRAWBERRY RHUBARB COMPOTE

Steps:

• In large saucepan, bring sugar, orange rind and orange juice to a simmer.
• Add rhubarb; simmer gently until tender, about 15 minutes.
• Stir in strawberries.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
• Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
• Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
• Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
• Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
• To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.