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Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream Recipe

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Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream Recipe

Directions

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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
  • Methods :

  • 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.

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