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Prep Time
5 mins
Cooking Time
1 h 30 m
Total Time
2 h
Serves
4

Ingredients

2½ cups
chopped fresh or frozen rhubarb
625 mL
½ cup
sugar
125 mL
2 tbsp
lime juice
30 mL
½ cup
35% whipping cream
125 mL
¾ cup
mashed ripe banana
175 mL
1 tbsp
dark rum (optional)
15 mL
1 tsp
vanilla extract
5 mL
2 tbsp
shredded unsweetened coconut, toasted (optional)
30 mL

Method

Step 1
To make rhubarb compote, combine rhubarb, sugar and lime juice in large skillet set over medium-high heat. Cook, stirring often, 12 to 15 min. until thickened to jam-like consistency. Cool slightly then refrigerate 1 hr. or until chilled through.
Step 2
Whip cream with electric mixer until stiff peaks form. With rubber spatula, gently fold in mashed banana, rum (if using) and vanilla.
Step 3
Divide whipped cream mixture among 4 (½ cup/ 125 mL) serving glasses. Top with rhubarb compote. Refrigerate at least 30 min. or up to 4 hr. Garnish with toasted coconut, if using, to serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
260
Fat:
11 g
Saturated Fat:
7 g
Carbs:
40 g
Fibre:
2 g
Sugar:
31 g
Cholesterol:
40 mg
Protein:
2 g
Sodium:
15 mg