Rhubarb and coconut dessert lasagne
Roasted rhubarb and whipped coconut dessert lasagne, layered and served all in one oven dish. Prepare in advance or store leftovers by simply popping on the lid, vacuum sealing for freshness and storing in the fridge.
Ingredients
Method
Ingredients
- 500g fresh rhubarb, trimmed and roughy chopped
- ½ cup caster sugar
- Zest and juice of 1 orange
- 350g your favourite biscuits (we used gingernut), crushed
- 150g butter, melted
- 2 cans (800g) coconut cream, refrigerated overnight
- 6 slices bread (we used thick toast bread), crusts removed
Method
- Preheat the oven to 180°C. Place the rhubarb in a large oven proof dish and toss together with a quarter cup of sugar, orange zest and juice. Bake for 15 minutes or until tender. Set aside to cool.
- In a large oven dish mix together your favourite biscuits and butter until combined. Press into the base of the oven dish and set aside in the fridge.
- To make the whipped coconut cream, scoop the thick coconut cream from the top of the chilled cans into a large bowl. Discard the liquid. Beat the coconut cream with the remaining sugar until light and fluffy.
- Spread half of the coconut cream over the biscuit base. Top with half the rhubarb and a layer of bread. Spread the remaining coconut cream over the bread and top with the remaining rhubarb.
- Serve and enjoy!
Top tip: Sprinkle extra orange zest and toasted coconut chips over your lasagne before serving for added crunch and flavour.