Coconut creams with poached rhubarb

cold water. Leave to soak for 5 mins until

softened. Heat the coconut milk with 2 tbsp

sugar in a pan. Bring to a gentle simmer,

then remove from the heat. Lift the gelatine

from the water and stir into the coconut milk.

Keep stirring until the gelatine has dissolved,

then pour into four small glass dishes or

dessert bowls (if using glass, leave the milk

to cool a little first). When the creams are

cool, transfer to the fridge and leave to set.

2 Split the vanilla pod down the centre and

put into a pan with 2 tbsp water and the

remaining 4 tbsp sugar. Bring slowly to the

boil to dissolve the sugar, then add the

rhubarb and poach gently until softened

but not mushy, about 3-4 mins. Leave to

cool. Spoon the rhubarb over the coconut

creams to serve.