Recipe: Rhubarb & White Chocolate Cream Sundae with Salted Pistachios
- The Honest Project
- Apr 15, 2016
- 2 min read
With all the focus on cauliflower this week, I thought I would take a break from my vegetable 'love in' and post a recipe for a sweet treat. Technically rhubarb is a vegetable so we haven't really strayed from the vegetable theme.
Rhubarb is in season at the moment and I love it. One of my favourite things growing up was rhubarb tart. I pretty much steer clear of that now as there is too much pastry and sugar involved, but I still crave my rhubarb fix. For today's recipe, I have cooked the rhubarb in an orange and maple syrup and teamed it with a white chocolate cream; all served in a sundae glass. It's essential to top it with salted pistachios for crunch.
I hope you enjoy x.
Serves 4.
Ingredients:
For the rhubarb:
5 stalks of rhubarb trimmed and rinsed
2 tbsp maple syrup
1 tsp vanilla extract
Juice of an orange
For the white chocolate cream:
1/2 cup raw cacao butter
1/2 cup cashew nut butter
1 x 400g tin full fat coconut milk
1/4 cup of maple syrup
1 tsp vanilla extract
Pinch of sea salt
To serve:
3 tbsp pistachios
Pinch of sea salt
Method:
1. To cook the rhubarb, heat the oven to gas mark 5 / 190C. Chop the rhubarb into inch long pieces. Put the rubarb in a small baking dish. Whisk together the maple syrup, orange juice and vanilla and pour over the rhubarb. Bake for 20 minutes until the rhubard has softened. Remove from the oven and allow to cool.
2. To make the white chocolate cream, melt the cacao butter in a saucepan. Place in a food processor or blender along with the cashew nut butter, vanilla extract and sea salt. Blitz until smooth. Spoon into a bowl. Open the tin of coconut cream and spoon the hardened coconut cream from the top of the tin and add to the bowl. Don't add the coconut water left in the end of the tin as this will make it too liquid; instead set this aside and use it in smoothies or a curry. Using a whisk, beat the coconut cream into the white chocolate mix. Leave to one side.*
3. Place the pistachios on a baking tray in the oven for about 12 minutes, shaking the tray a few times during this time. Remove from the oven and toss in a pinch of sea salt. Roughly chop the pistachios.
4. To serve, spoon a tablespoon of the white chocolate cream into the bottom of a serving glass. Spoon a quarter of the rhubarb on top making sure to include some of the orange syrup too. Spoon another tablespoon of the white chocolate cream on top and sprinkle a generous amount of salted pistachios on top. This recipe serves four.
*The white chocolate cream should be kept at room temperature as storing it in the fridge will cause it to set. I prefer to make it just before serving as it takes only a few minutes.
