South Africa
{{ store.PhysicalAddress }}
{{ store.TelephoneNumberFormatted }}
You have no favourite stores, tap the button below to find and favourite your SPAR.
Rhubarb is the perfect partner for a creamy pudding. In this dessert, a creamy coconut layer complements the deep, pink rhubarb to perfection.
Difficulty
Prep Time
Cooking Time
Serves
Combine the corn flour, icing sugar, salt and some of the coconut milk in a small bowl to a smooth thin paste.
Warm the remaining coconut milk in a small saucepan, and pour on the paste, stirring continually over low heat until the sauce thickens sufficiently to coat the back of a wooden spoon.
Stir in the essence, and pour this sauce between 4 x SPAR Good Living whisky tumblers. Set aside to cool sufficiently for a surface skin to form.
Rinse out the saucepan thoroughly, and in it, combine the chopped rhubarb, ice tea and sugar. Bring to the boil stirring, and reduce to a steady simmer. Cook for 5-8 minutes until the rhubarb is very soft. Remove from the heat and stir in the jelly powder. Set aside to completely cool.
Spoon the cooled rhubarb layer over the coconut milk sauce layer. Refrigerate.
South Africa Copyright © SPAR. All rights reserved.
SEO by IMS | Website by Codeo.co.za | Terms & Conditions | Cookie Policy
We use cookies to improve your experience on our website. By continuing to browse, you agree to the use of cookies on our website. To find out more see our cookie policy.