Rhubarb & Coconut Dessert Recipe – Indian Summer Fruit Delight

Last Updated on 4 months by Neha Deshmukh

Rhubarb & Coconut Dessert Recipe – Indian Summer Fruit Delight

Hey everyone! If you’re anything like me, you’re always looking for ways to celebrate the beautiful bounty of summer fruits. This Rhubarb & Coconut Dessert is a little slice of sunshine in a glass – a delightful mix of tart, sweet, and creamy that’s surprisingly easy to put together. I first made this when I was trying to use up some rhubarb from my garden, and it quickly became a family favourite. It’s a bit different, a bit unexpected, and totally delicious!

Why You’ll Love This Recipe

This dessert is a wonderful way to enjoy seasonal fruits with a unique Indian-inspired twist. It’s light, refreshing, and the combination of rhubarb’s tartness with the sweetness of coconut and other fruits is just chef’s kiss. Plus, it comes together in under an hour, making it perfect for a quick treat or a last-minute gathering. It’s a beautiful dessert to serve, and the layers look so pretty in glasses!

Ingredients

Here’s what you’ll need to create this summery delight:

• 3 stalks rhubarb, roughly chopped (about 250g)
• ¼ cup sugar (about 50g)
• ¼ cup water (60ml)
• 3 peaches, peeled and chopped
• 3 nectarines, peeled and chopped
• 1 Korean melon, peeled and chopped
• 1 young coconut
• ⅓ cup evaporated milk (about 80ml)
• ¼ cup condensed milk (about 60ml)
• Pinch of freshly grated nutmeg
• Pinch of ground cardamom
• Whipped cream (optional garnish)

Ingredient Notes

Let’s talk about a few of these ingredients – some are more common than others!

Rhubarb: A Seasonal Delight & Its Unique Tartness

Rhubarb is a springtime/early summer vegetable (yes, it’s a vegetable!) known for its tart flavour. It needs to be cooked with sugar to balance it out, which is exactly what we’re doing here. If you’re new to rhubarb, don’t be intimidated – that tartness is what makes this dessert so special!

Korean Melon: Exploring This Less Common Fruit

Korean melon, also known as chamoe, is a crisp, slightly sweet melon. It’s not as widely available as cantaloupe or watermelon, but it adds a lovely texture and subtle sweetness to the dessert. Don’t worry if you can’t find it – I’ve included substitution suggestions later on!

Young Coconut: Benefits & Preparation Techniques

Young coconut is a treasure! The water is incredibly hydrating, and the flesh is soft and sweet. To prepare it, you’ll need to drain the water (save it for smoothies!), then carefully scoop out the flesh. Chopping it into bite-sized pieces is the final step. It can be a little tricky to open, so watch a quick tutorial online if you’ve never done it before.

Evaporated & Condensed Milk: A Classic Combination

Evaporated and condensed milk are pantry staples in many Indian kitchens, and they add a wonderful creaminess and sweetness to desserts. They’re different – evaporated milk is milk with about 60% of the water removed, while condensed milk has sugar added and is even thicker.

Spice Blend: The Warmth of Nutmeg & Cardamom

A pinch of nutmeg and cardamom adds a lovely warmth and aromatic complexity. These spices are commonly used in Indian sweets and desserts, and they complement the fruits beautifully. Freshly grated nutmeg is always best, if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Rhubarb Sauce: In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened into a saucy consistency – about 8-10 minutes. Let it cool completely.
2. Prepare the Coconut: While the rhubarb is cooking, drain the water from the young coconut and scoop out the flesh. Chop the coconut flesh into small, bite-sized pieces and set aside.
3. Mix the Milk Mixture: In a bowl, combine the evaporated milk, condensed milk, nutmeg, and cardamom. Stir well until everything is nicely blended.
4. Layer It Up! Now for the fun part! In individual glasses (or one large trifle dish), layer the rhubarb sauce, chopped peaches, nectarines, Korean melon, and coconut. Drizzle with the milk mixture. Repeat the layers until the glasses are full, finishing with a generous drizzle of the milk mixture.
5. Chill & Garnish: Cover the glasses and chill in the refrigerator for at least 30 minutes to allow the flavours to meld. Before serving, top with a dollop of whipped cream, if desired.

Expert Tips

• Don’t overcook the rhubarb – you want it to hold its shape a little.
• Taste the rhubarb sauce as it cooks and adjust the sugar if needed.
• For a smoother sauce, you can blend the cooled rhubarb sauce with an immersion blender.
• Chilling the dessert allows the flavours to really come together.

Variations

• My Family’s Favourite: My kids love when I add a layer of chopped mangoes! It adds another layer of tropical sweetness.
• Berry Blast: Swap out some of the peaches and nectarines for raspberries or strawberries.
• Nutty Delight: Sprinkle some chopped pistachios or almonds over the top for added crunch.

Vegan Adaptation

To make this dessert vegan, simply substitute the evaporated milk and condensed milk with full-fat coconut milk. You can also use a vegan whipped cream alternative for the garnish.

Gluten-Free Suitability

This recipe is naturally gluten-free! Just double-check that your whipped cream (if using) is also gluten-free.

Spice Level Adjustment

If you prefer a stronger spice flavour, add a little more nutmeg and cardamom. A tiny pinch of cinnamon would also be lovely.

Festival Adaptation (e.g., a summer fruit offering)

This dessert is perfect for offering during summer festivals or celebrations. It represents the abundance of the season and is a refreshing treat for guests.

Serving Suggestions

Serve chilled, as a light and refreshing dessert. It’s perfect after a spicy Indian meal! A cup of chai alongside would be heavenly.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 2 days. The fruit may release some liquid over time, but it will still taste delicious!

FAQs

What is the best way to prepare young coconut for this dessert?

The hardest part is opening it! Watch a YouTube tutorial – there are lots of helpful videos. Once open, drain the water and scoop out the flesh with a spoon.

Can I use frozen rhubarb in this recipe?

Yes, you can! Just thaw it completely and drain off any excess liquid before cooking.

Can this dessert be made ahead of time?

Absolutely! You can make the rhubarb sauce and prepare the coconut a day in advance. Assemble the dessert a few hours before serving.

What fruits can I substitute if I can’t find Korean melon?

Honeydew melon or cantaloupe are great substitutes. You could also use more peaches or nectarines.

How can I adjust the sweetness of this dessert?

Adjust the amount of condensed milk to your liking. Start with ¼ cup and add more if needed. You can also add a little honey or maple syrup.