GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Strawberry Rhubarb Compote with a Vanilla Bean infused Coconut Cream


Since today is hot in Toronto, I thought it would be great to share with all of you a wonderful and incredibly tasty recipe i just tried out the other week and have been making constantly since then. It takes no time at all and you can make as many variations as you see fit. There are two simple parts to it. The first part is a compote.  What is a compote you ask?


  1. Fruit preserved or cooked in syrup.
  2. A dish consisting of fruit salad or stewed fruit.
stewed fruit
In other words it’s almost like Jam but sometimes less sweet. For today’s compote I used an equal mix of strawberries and rhubarb since they both grow all over Ontario in mass quantities. The second part is a Vanilla bean infused coconut fat cream. This is probably the one of the best alternatives to whipping cream for those following SCD. The trick is to pre-chill 2 cans of standard coconut milk, I would suggest at least 24 hours (so always keep a can chilled!). Once chilled scoop out the solid portion from the can leaving behind all the excess coconut water (drink it if you want!). Then whip at high-speed with vanilla bean seeds (or 1 tsp extract) and a touch of honey until it holds nice peaks! Serve both cold and trust me you will make this many times this summer. If you are making this as part of a dessert I would suggest whipping up the cream then sticking it in the fridge until ready to serve and giving it a quick 1-2 min high-speed whip before serving.

If you are not a rhubarb fan try substituting with other seasonal fruits in your area. Just ensure that you simmer for long enough that the mixture is thick and not runny. Make sure you taste test as well, various fruits such as rhubarb are quite tart and may require less or more honey depending on the flavour you are hoping to achieve.
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