Name: Rhubarb & coconut ripples
Yield: 6
Ingredients: 1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled) -; 100g caster sugar , depending on sweetness of rhubarb -; 3 tbsp clear honey -; 284ml carton double cream -; a few dribbles grenadine (optional) -; 100ml thick coconut cream -; 6 almond macaroons -; a little desiccated coconut -

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Ingredients for - Rhubarb & coconut ripples

1. 1kg rhubarb , washed and chopped (coarse, stringy sticks may need to be peeled) -

2. 100g caster sugar , depending on sweetness of rhubarb -

3. 3 tbsp clear honey -

4. 284ml carton double cream -

5. a few dribbles grenadine (optional) -

6. 100ml thick coconut cream -

7. 6 almond macaroons -

8. a little desiccated coconut -

How to cook deliciously - Rhubarb & coconut ripples

1. Stage

Put the rhubarb into a pan with 100g/4oz sugar and the honey and cook over a low heat for 15-20 minutes until completely softened. Taste and add more sugar if necessary. Spoon the rhubarb into a sieve set over a bowl. This will release some of the rhubarb juices, which will provide a syrup. Leave until cold.

2. Stage

Whip the double cream to soft peaks. If the rhubarb pulp is very pale, mix in a little grenadine to give it more of a pink tone. Now mix the coconut cream into the rhubarb pulp, and add 100ml/3½fl oz of the rhubarb juices. Lightly fold in the cream, leaving the rhubarb with a rippled effect.

3. Stage

Divide the mousse between 6 glasses and firm them up in the fridge. This should take a couple of hours, but they will keep for up to 24 hours. When you’re ready to serve, top each mousse with a trickle of rhubarb syrup, a broken macaroon and a sprinkling of coconut.