Roasted Strawberries And Rhubarb With Coconut Cream Recipe

This delicious roasted strawberries and rhubarb with coconut cream is a decadent dish sent from heaven!

The ingredient of Roasted Strawberries And Rhubarb With Coconut Cream Recipe

• 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

The Instruction of roasted strawberries and rhubarb with coconut cream recipe

• 1 preheat oven to 200u00b0c 180u00b0c 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
• 2 place the strawberries rhubarb sugar orange zest and u00bc 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
• 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
• 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

Nutritions of Roasted Strawberries And Rhubarb With Coconut Cream Recipe

calories: 336 99 calories
calories: 18 grams fat
calories: 15 grams saturated fat
calories: 38 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 26 milligrams sodium
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calories: nutritioninformation