Rabarbarkompot with coconut beetroot

Name: Rabarbarkompot with coconut beetroot
Yield: 1 portion(s)
Ingredients: 1 can 480 g cream of coconut; 1 kg Rhubarb into 2 cm pieces; 1 tsp Grated lemon rind; 1 tbsp Rome; 1 1/4 dl Ice cold water; 1 1/4 dl Red currant jelly; 1 1/4 dl Sugar; 1/4 dl Crystallized ginger or (pickled chopped ginger); 2 tbsp Lemon juice

Desserts (cold)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Rabarbarkompot with coconut beetroot

1	can	480 g cream of coconut
1	kg	Rhubarb into 2 cm pieces
1	tsp	Grated lemon rind
1	tbsp	Rome
1 1/4	dl	Ice cold water
1 1/4	dl	Red currant jelly
1 1/4	dl	Sugar
1/4	dl	Crystallized ginger or (pickled chopped ginger)
2	tbsp	Lemon juice

Instructions for Rabarbarkompot with coconut beetroot

To prepare the Rabarbarkompot with coconut beetroot recipe, please follow these instructions:

compote:
Bring all the ingredients to the boil and simmer under the lid for 10 minutes. Cool.

Coconut Sorbet:
Mix things in a bowl and pour it into a dish with a high edge. Put the dish in the freezer and stir thoroughly in the sorbet every ½ hour for the first 3 hours.

Serve the rhubarb compote with a spherical coconut bacon on top

tips:
Cream of coconut is available in specialty stores and is usually used for tropical drinks.

NOTE; It's not coconut milk.

Rabarbarkompot with coconut beetroot

Ingredients for Rabarbarkompot with coconut beetroot

Instructions for Rabarbarkompot with coconut beetroot

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