Delicious Strawberry Rhubarb Compote with Creamy Vanilla Bean Coconut Cream

Indulge in the perfect marriage of sweet strawberries and tart rhubarb in a luscious compote, complemented by a velvety coconut cream infused with aromatic vanilla beans. This dessert is sure to be a hit at your next gathering!

Ingredients

• 1 lb strawberries, hulled and sliced
• 1 lb rhubarb, chopped
• 1/2 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 can coconut cream, chilled overnight

Directions

1. In a saucepan, combine strawberries, rhubarb, sugar, and vanilla bean seeds. Cook over medium heat, stirring occasionally, until the fruit is soft and syrupy.
2. Remove from heat and let cool to room temperature.
3. In a mixing bowl, scoop out the solid coconut cream from the chilled can, leaving behind the liquid. Beat the coconut cream until smooth and creamy.
4. Serve the compote in individual bowls, topped with a dollop of vanilla bean infused coconut cream. Enjoy!

Interesting Facts