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


2½ cups
chopped fresh or frozen rhubarb
625 mL
½ cup
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


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.


To prepare fresh rhubarb, trim ends and discard leaves.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
11 g
Saturated Fat:
7 g
40 g
2 g
31 g
40 mg
2 g
15 mg
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