When I was a teenager my mom and I came across a recipe in Taste of Home magazine (I read every issue, don’t all 15-year-olds?) for strawberry-rhubarb cobbler. As far as I can remember, I had never had the flavor combination before we made the cobbler. When I tasted it, my mind was blown. I proceeded to make and eat one of those cobblers every single week until rhubarb season was over. I also proceeded to gain 15 pounds that year. But that’s neither here nor there. What I’m saying is that strawberry and rhubarb are meant to be, like…Beyoncé and Jay-Z meant to be. Crazy in love.
While I still adore the cobbler (and I actually have my own recipe for a slightly healthier one), I thought it would be cool if we could enjoy these flavors without the gaining 15 pounds part. Sound good?
Strawberries need no alteration, they’re so naturally perfect! But rhubarb does need a little help to bring out it’s flavor, so for this salad I gave it a short roast in a little bit of sugar. You only want to roast it long enough for it to slightly soften–cook it too long and it will turn to complete mush. A little bit of sweet coconut cream on top and this makes an absolutely divine snack or dessert.
- 1 c. sliced fresh rhubarb
- 1 T. sugar
- 2 c. halved fresh strawberries
- 1 T. orange juice
- 1 c. canned coconut cream, chilled
- 1 T. powdered sugar
- ¼ c. roughly chopped pistachios, optional
- Preheat oven to 400 degrees.
- Spread the rhubarb slices onto a cookie sheet in an even layer and sprinkle the sugar over it. Let it sit until the oven is preheated.
- Roast the rhubarb in the preheated oven for 10 minutes, or until the sugar has melted into a syrup and the rhubarb has just become tender.
- Remove from the oven and let the rhubarb cool completely to room temperature.
- Toss the strawberries in the orange juice. Set aside until the rhubarb is cool.
- Gently toss the strawberries and rhubarb together and place in the refrigerator.
- To make the coconut whipped cream, place the chilled coconut cream (only the solid part, drain away in liquid that you see) in the bowl of a mixer with the whisk attachment on.
- Whip the coconut cream on a high speed for about 30 seconds, then add in the powdered sugar and whip for another 30 seconds. Scrape down the sides of the bowl if needed to incorporate all the sugar.
- Empty the whipped cream into a small bowl and return to the refrigerator. Let chill until ready to serve.
- Serve a dollop of cream over each serving of fruit. Garnish with chopped pistachios if desired.
I’m so excited that I’ve learned to eat rhubarb in a new way! The season for it is short, so you should snatch it up while you can still find it fresh in the store.
I love spring!