Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream

A light and fluffy vanilla-bean infused coconut cream is dolloped over spiced strawberry rhubarb compote in this gluten-free summer treat.

• Preparation Time: 20 mins
• Cooking Time: 16 mins
• Total Time: 36 mins
• Calories: 313 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons honey
• ¼ teaspoon ground cinnamon
• ½ cup honey
• 1 teaspoon ground cardamom
• 2 cups chopped rhubarb
• 2 vanilla beans
• 1 orange, juiced
• 2 cups quartered fresh strawberries
• 2 (14 ounce) cans chilled coconut milk

Recipe Instructions

Step 1

Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.

Step 2

Transfer compote into a bowl. Refrigerate until cold, about 1 hour.

Step 3

Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.

Step 4

Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.

Step 5

Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.

Step 6

Serve whipped coconut cream over chilled compote.