Prep 20m Cook 16m Additional 1h Ready In 1h 36m
Servings 4 cups Calories 312.9

This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.

Recipe Ingredients

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

Cooking Directions

  1. 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.
  2. 2 Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
  3. 3 Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
  4. 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.
  5. 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.
  6. 6 Serve whipped coconut cream over chilled compote.

Nutrition Facts

  • Calories 312.9
  • Carbohydrate 34 g
  • Fat 21.1 g
  • Fiber 2.7 g
  • Protein 2.7 g
  • Saturated Fat 18.6 g
  • Sodium 15.6 mg
  • Sugar 28.4 g

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Chef's Notes

Chill the cans of coconut milk for at least 24 hours before making the topping; Substitute 1/4 cup pulp-free orange juice for the fresh orange juice; Substitute 1 teaspoon vanilla extract for the vanilla bean seeds if desired; Nutrition data for this recipe includes the full amount of coconut milk. The actual amount of coconut milk consumed will vary.

Reviews

  1. Trying this review again - lol I love this recipe. Have made it several times. Always have way more rhubarb than it calls for so I triple it and freeze the extra compote for later. I reserve about 4 cups for finishing up. I’ve used it as the recipe calls for and also for a - Read more ...
  2. I absolutely loved this dessert! It can be tricky to find desserts without refined sugar or dairy. I did cut the spice down to half to satisfy my guests however, I plan to make it for myself as written. For the compote, I used frozen fruit. For the cream, I used 1 tsp of vanilla - Read more ...
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