rhubarb is one of those vegetables that i just adore and wait incredibly impatiently for when it’s not in season. ever year i tell myself i will cook it and jar it but i never do, so i feel like i’m constantly waiting to see those gorgeous red stalks appear at the farmers market once more. i finally found some over the weekend and as soon as i got home i set about making rosè baked rhubarb.
this dessert was an unplanned stunner. i wash and cut up my rhubarb, then tossed it in a baking dish the rosè went in simply because i was enjoying a glass while i’d been cutting up the rhubarb and thought it would be nice. friends i was wrong, the rosè in the is not nice, oh no it is inspired!
after adding in a vanilla bean and some sugar, it turned into the most gorgeous pink syrup. i could just drink it and i did make a cocktail with it – i promise i will share the recipe soon, well as soon as i get some more rhubarb!
i baked the rhubarb until it was completely soft but not collapsed, i wanted it to hold it’s shape but give as soon as you pressed it with a spoon. to me that is perfect baked rhubarb.
just look at those gorgeous stalks ^^^ how can you not love it?? i really must try making something savoury with rhubarb one day, i have always gone down the sweet rabbit hole when it comes to rhubarb.
my Mum used to make stewed rhubarb and homemade custard for me a lot when i was little, we grew our own rhubarb then, something i am planning on growing when we build our house – oh the veggie patch i am stupid excited to plan for!
i took some inspiration from Mum’s rhubarb and custard and whipped up some coconut cream with some thyme to spoon on top of the baked rhubarb. when i tried this i was amazed at how perfect the combo was, i was instantly in seventh heaven.
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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rosè baked rhubarb with whipped thyme coconut cream
- 500 grams rhubarb
- 1/2 cup rosè
- 1 vanilla bean
- 3 tablespoons caster sugar
whipped thyme coconut cream
- 1 tin coconut cream, refrigerated overnight
- 1/2 cup thickened cream
- 2 teaspoons finely chopped thyme leaves
preheat the oven to 200 degrees
wash your rhubarb and cut into 3 inch pieces. place into a 30x30 cm square baking dish.
slice the vanilla bean in half and scrape out the seeds, place the seeds and the bean into the dish. pour in the rosè and sprinkle over the caster sugar.
use your hands to toss everything together well and distribute the vanilla seeds.
cover tightly with foil and bake for 20 minutes. after the 20 minutes, remove from the oven carefully take off the foil and set the rhubarb aside to cool slightly.
whipped thyme coconut cream
remove your tin of coconut cream from the fridge, do not shake, scoop out the hardened cream from the top into a large bowl and keep the liquid to use in something else.
pour the cream into the bowl with the coconut cream and add the thyme leaves. using a hand mixer, beat until soft peaks form.
spoon some of the rhubarb into a bowl or glass, top with a dollop of the whipped coconut cream, serve and enjoy!