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Rabarbarkompot with coconut beetroot

Desserts (cold)

Servings: 1 portion(s)


1 can 480 g cream of coconut
1 kg Rhubarb into 2 cm pieces
1 tsp Grated lemon rind
1 tbsp Rome
1 1/4 dl Ice cold water
1 1/4 dl Red currant jelly
1 1/4 dl Sugar
1/4 dl Crystallized ginger or (pickled chopped ginger)
2 tbsp Lemon juice


To prepare the Rabarbarkompot with coconut beetroot recipe, please follow these instructions:

Bring all the ingredients to the boil and simmer under the lid for 10 minutes. Cool.

Coconut Sorbet:
Mix things in a bowl and pour it into a dish with a high edge. Put the dish in the freezer and stir thoroughly in the sorbet every ½ hour for the first 3 hours.

Serve the rhubarb compote with a spherical coconut bacon on top

Cream of coconut is available in specialty stores and is usually used for tropical drinks.

NOTE; It's not coconut milk.

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