Roasted strawberries and rhubarb with coconut cream recipe

Name: Roasted strawberries and rhubarb with coconut cream recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $3.06 /serving

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Roasted strawberries and rhubarb with coconut cream recipe

Ingredients

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400 milliliters can Coles Coconut Cream, chilled overnight350 grams strawberries, halved250 grams rhubarb, trimmed, cut crossways into 6cm lengths1/2 cup (110 grams) caster sugar1 small orange, zested2 tsp caster sugar, extra1 tbs Coles Australian Pistachios

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Instructions

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Step 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

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

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

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.