Rhubarb season is one of my favourites. As soon as I see the brightly coloured pink sticks on the shelves, I know spring is on its way. It's also one of the most interesting Kefir flavourings; I take such pleasure in watching the colour change from bright pink to blush as the season progresses and we move from forced rhubarb to non-forced. This recipe makes the most of the delicious vegetable (yes, it's a vegetable!) Adding the kefir to the cooled coconut cream means you'll still benefit from the probiotics. Gelatin and coconut cream are also really soothing for the intestinal wall, so this fool really couldn't be any better for your gut!
300ml coconut cream
200ml Rhubarb + Rose Kefir
Gelatin – I use 1tbsp + 1tsp grass fed powdered gelatin by Great Lakes
6tsp raw honey
1/4tsp rose water (optional)
- Trim and chop the rhubarb into 1-inch pieces. Place in a saucepan with a dash of water, pop a lid on and cook over a medium heat for approx. 10 minutes, or until the rhubarb is soft and is just about holding it’s form.
- Heat the coconut cream in a saucepan over a medium heat until it’s very gently simmering before removing from the heat.
- Bloom the gelatin by mixing it with enough water so that it has a consistency of apple sauce. Allow to sit for a minute or two.
- Add the bloomed gelatin to the hot coconut cream and whisk vigorously until fully dissolved
- Allow the coconut cream to cool until it’s a little over warm to the touch before adding the raw honey, rhubarb, Kefir and rosewater if you are using it. Stir gently to combine (and dissolve the honey).
- Pour into small bowls or small sundae glasses and refrigerate for 1 - 1.15hrs, until just set. Any longer than this and it will become more jelly like. If you have to leave it longer and it does become more of a jelly, remove it from the fridge 30-45mins before serving to loosen up again.
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