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Poached Rhubarb with Vanilla Coconut Cream Recipe

Here’s a simple poached rhubarb recipe that turns tart stalks into a sweet, tender dessert you’ll enjoy all year.

Woman spooning whipped vanilla coconut cream onto a white plate of poached rhubarb stems

This recipe post was last updated in June 2022.

This is the year I finally fell for rhubarb. As a child I found it too sharp unless it was buried in sugar, but with time I learned to appreciate its bright, refreshing flavour. Poaching softens the stalks and sweetens them just enough to bring out their best, making a simple dessert that’s elegant on its own or paired with a creamy topping.

The version below is quick, needs only pantry staples, and works whether you have a few stalks or a big harvest. A dollop of whipped vanilla coconut cream makes it feel special, though the rhubarb is delicious served plain, warmed over porridge, or folded into rice pudding.

Overhead shot of a white plate topped with poached rhubarb and whipped coconut cream

How to make poached rhubarb

1. Prep the rhubarb

Select fresh stalks, remove and discard the leaves (they’re poisonous), and rinse the stems under cold running water. Trim any dry or fibrous ends.

Womans hands chopping rhubarb stalks on a wooden board with a large silver knife

2. Chop the stalks

Cut each stalk into roughly 1-inch pieces so they poach evenly. You can leave them whole if you prefer, but smaller pieces fit a saucepan in a single layer and cook uniformly.

Woman pouring water from a plastic measuring cup into a small silver saucepan

3. Make the poaching liquid

Combine water and brown sugar in a small saucepan. Bring to a gentle boil, then shake or stir until the sugar dissolves and the liquid is clear.

Woman tipping brown sugar from a silver measuring spoon into a small silver saucepan

4. Poach the rhubarb

Add the rhubarb pieces to the hot syrup, cover, and reduce the heat so the liquid barely simmers. Poach gently for about 5–6 minutes until the pieces are tender but not mushy — they should hold their shape.

Woman sliding cut pieces of raw rhubarb from a wooden chopping board into a silver saucepan

5. Serve

Transfer the poached rhubarb to dessert plates and spoon over the poaching liquid. Serve warm or chilled. It’s lovely on its own or with a scoop of yogurt, custard, or the whipped vanilla coconut cream described below.

Woman spooning rhubarb juice from a silver saucepan onto a white plate of poached rhubarb

How to make whipped vanilla coconut cream

Key rule: the can of coconut milk must be well chilled. Refrigerate the can for several hours or overnight so the thick cream separates and solidifies at the top. That solid portion is what you’ll whip.

When a can of coconut milk stands undisturbed, it separates into thick cream and watery liquid. Chill the can so the cream firms up — this is essential for achieving a light, fluffy texture similar to whipped cream.

Woman showing how fluffy whipped canned coconut milk can get once beaten

1. Prepare the vanilla

Split a vanilla pod lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside until the cream is whipped.

Woman slicing. Vanilla pod in half with a sharp silver knife

2. Whip the coconut cream

Open the chilled can and scoop the thick white cream into a bowl. Leave the watery liquid behind or reserve it for smoothies. Beat the solid cream immediately with an electric mixer until frothy and light, about 4–5 minutes. If you only have a hand whisk, chill the bowl first to help the cream whip more easily.

Woman scraping solid coconut cream from a black can into a glass bowl with a silver spoon

Fold in the vanilla seeds and give the cream a final quick mix. Serve immediately or store in a covered container in the fridge for a couple of days.

Woman in grey using a white electric whisk to beat canned coconut milk in a glass mixing bowl

Hand mixer and glass bowl of whipped coconut cream with a woman scraping vanilla beans from a wooden board into the bowl of whipped cream

Woman spooning whipped coconut cream on top of a pile of poached rhubarb on a small white plate

Tips and notes

  • Low-fat canned coconut milk contains more water, so it yields much less solid cream. For generous portions, use full-fat canned coconut milk.
  • Poached rhubarb can be served hot, warm, or cold. Leftovers keep well and can be reheated gently.
  • Reserve the poaching liquid to spoon over porridge, yogurt, or ice cream — it’s packed with flavor.

Poached Rhubarb with Vanilla Coconut Cream

Serves: 4 | Prep: 20 mins | Cook: 5 mins | Total: 25 mins

Ingredients

Poached Rhubarb
  • 600 g fresh rhubarb, washed and cut into 1-inch pieces
  • 50 g brown sugar
  • 100 ml water
Whipped Vanilla Coconut Cream
  • 1 can (440 ml) full-fat coconut milk, chilled
  • 1/2 tsp vanilla paste or seeds from 1 vanilla pod

Instructions

To poach the rhubarb
  1. Combine water and brown sugar in a saucepan and heat until the sugar dissolves.
  2. Clean and trim the rhubarb, cutting into 1-inch pieces. Discard leaves safely.
  3. Add the rhubarb to the pan, cover, reduce to a gentle simmer, and poach for 5–6 minutes until tender but not mushy. Remove from heat and serve hot or chilled.
To whip the coconut cream
  1. Open the cold can of coconut milk and scoop the thick white cream into a bowl. Beat immediately with an electric mixer until light and frothy, about 4–5 minutes.
  2. Scrape vanilla seeds into the whipped cream, mix briefly, and serve alongside the poached rhubarb. Store any leftover cream in a covered container in the fridge for a couple of days.

Nutrition (per serving)

Calories: 338 kcal • Fat: 27 g (Saturated: 24 g) • Carbohydrates: 26 g (Sugar: 18 g) • Protein: 4 g