Back to Recipe Menu

Rhubarb & coconut ripples


  • Place the rhubarb with 100 gm sugar and honey in a large heavy-bottomed pot and gently simmer for 15-20 mins. Taste, adding more sugar if needed. Then strain well and set aside to cool.
  • When the rhubarb mixture has completely cooled, whip the cream until softish peaks are formed. Then gently fold into the rhubarb, in 2 lots, with the coconut cream keeping a ripple pattern.
  • Transfer the mixture to serving glasses (or bowls) and refrigerate for about 3 hours. 
  • When ready, serve with a little coconut sprinkled on top.
  • nb. If need be, add a little grenadine to the cooked rhubarb to give colour.
  • from Gary Rhodes, English chef


  • 1 kg rhubarb, washed well & coarsely chopped
  • 100-140 gm caster sugar
  • 3 heaped tbsp honey
  • 275 ml thickened cream
  • 100 ml coconut cream
  • desiccated coconut, roasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm