- Prep Time
- 5 mins
- Cooking Time
- 1 h 30 m
- Total Time
- 2 h
- Serves
- 4
Ingredients
- 2½ cups
- chopped fresh or frozen rhubarb
- 625 mL
- ½ cup
- sugar
- 125 mL
- 2 tbsp
- lime juice
- 30 mL
- ½ cup
- 35% whipping cream
- 125 mL
- ¾ cup
- mashed ripe banana
- 175 mL
- 1 tbsp
- dark rum (optional)
- 15 mL
- 1 tsp
- vanilla extract
- 5 mL
- 2 tbsp
- shredded unsweetened coconut, toasted (optional)
- 30 mL
Directions
Step 1
To make rhubarb compote, combine rhubarb, sugar and lime juice in large skillet set over medium-high heat. Cook, stirring often, 12 to 15 min. until thickened to jam-like consistency. Cool slightly then refrigerate 1 hr. or until chilled through.
Step 2
Whip cream with electric mixer until stiff peaks form. With rubber spatula, gently fold in mashed banana, rum (if using) and vanilla.
Step 3
Divide whipped cream mixture among 4 (½ cup/ 125 mL) serving glasses. Top with rhubarb compote. Refrigerate at least 30 min. or up to 4 hr. Garnish with toasted coconut, if using, to serve.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 260
- Fat:
- 11 g
- Saturated Fat:
- 7 g
- Carbs:
- 40 g
- Fibre:
- 2 g
- Sugar:
- 31 g
- Cholesterol:
- 40 mg
- Protein:
- 2 g
- Sodium:
- 15 mg
