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a primer on real-deal iced tea + a sweet mix


Sometimes there are these tiny clues in the every day that let you in on something really, really big. I love going on long drives with my love in the summer, in any season really. We laugh about everything, talk on some real grit stuff, enjoy the silence when it arises, simultaneously get outraged at some bad driving in the next lane over, relax and sip on coffee when it’s back to normal again. It’s a transition period to the next thing/destination, but it’s totally premium together-time if you ask me.

Best of all, Mark knows what I want to listen to as soon as we settle in to get everything moving on. He has a certain intuition and a breadth of musical awareness that keeps me happy wherever we go. Sometimes it’s dance hall, or it’s Midnight Marauders (my go-to summer driving album of choice), some stand up for a really long drive is usually called for, he’ll never EVER go wrong with Bruce (and he knows this), Talking Heads when it’s late… Those sweet and perfect little selections reflect the ridiculous-good harmony I feel every day in our life. It all works just right every time. Happy, silly, smily-faced gal right here.

So naturally I asked him to scheme up a little summertime mix for this post. What am I bringing to the party? A tutorial and three recipes on wholesome, delicious iced tea to keep you hydrated all the way through to Labour Day. A very necessary summer mix and a mega refreshing beverage (that isn’t loaded with high fructose corn syrup and artificial flavourings)? That’s a happy union for sunny days on end, guys. I hope you all love it as much as I do. That soft clinking of ice cubes lazily floating around in some home brew is synonymous with summer for me.

The essential formula I go with is as follows: tea (black, green, herbal or my fave-rooibos) + herbs/spices + citrus juice of some kind + fresh fruit if you feel it + appropriate chilling time (+booze if you wanna get tore up crazy). That’s it.  I’ve offered up three fairly choice recipes but this technique is up for plenty of variation and wildness on your part.

One more thing: with at-home iced tea making you can go the hot or cold-brewed route (I’ve included instructions below). They both require the same amount of tea when all is said and done. Cold brewing results in a more clarified beverage with more subtle nuances taste-wise. I love this method if I’m using green tea. If you need iced tea immediately, the hot method is gonna be your jam: brew, sweeten, add ice and go.

Link for the lovely mix is below (just click on the picture). Listen to it when you’re driving to the beach, coming home from a barbecue, getting on a plane to NY for some early summer fun (we leave Thursday!) or when you’re fixing up a cold drink for someone you really, really like.

basic iced tea formula + hot and cold brewing methods
serves: makes 1 litre (32 oz.)
notes: I’ve included a basic frame of ingredients, 3 specific recipes and hot + cold brewing methods for your convenience :)

BASIC INGREDIENTS:
6 tsp loose leaf tea OR 5-6 tea bags
fresh herbs, fruit & whole spices if using
water (amount depends on method used)
1/4 – 1/2 cup citrus juice of your choosing
1/4 – 1/3 cup liquid sweetener (agave nectar, raw honey, maple syrup, simple syrup etc)
ice (if using hot-brew method)

RECIPE 1: strawberry vanilla bean rooibos iced tea
Rooibos is like nature’s gatorade (electrolytes!), so I love sipping on this when the heat rises.

6 tsp rooibos tea or 5-6 rooibos tea bags
4 strawberries, hulled and sliced
1/4 vanilla bean pod (I save the leftover pods when I bake with the seeds)
juice of 1 lemon
1/4 cup agave nectar (I like light agave here)

RECIPE 2: iced green tea with lemongrass, mint and lime
So fresh, light caffeine and all the antioxidants/good stuff you love about green tea.
6 tsp green tea leaves or 5-6 tea bags
1 stalk of lemongrass, cut in half and bashed up with the back of your knife
2 sprigs of mint, leaves removed
juice of 2 limes
1/4 cup raw honey

RECIPE 3: not-super-sweet sweet tea with orange and spice
My man’s insane love of Southern-style sweet tea finds its healthy match right here (adapted from Bryant Terry’s amazing recipe in this book).

6 tsp ceylon orange pekoe tea or 5-6 tea bags
1 large cinnamon stick, broken in half
juice of 1 orange
juice of 1 lemon
1/3 cup dark agave nectar

HOT BREWING METHOD:
1. Place tea, fruit, herbs/whole spices in a non-reactive pitcher
2. Pour 2 cups of boiling water over top
3. Add citrus juice and sweetener, stir to combine
4. Brew (2 minutes for green tea, 3-5 minutes for black tea, 5+ minutes for herbal or rooibos teas)
5. Strain out tea and herbs/whole spices
6. Return brewed and sweetened tea to the pitcher
7. Top up to 1 litres-worth with ice
8. Stir to rapidly chill and enjoy!

COLD BREWING METHOD:
1. Place tea, fruit, herbs/whole spices in a non-reactive pitcher
2. Top up to 1 litres-worth with filtered water
3. Cover and leave in the fridge to brew slowly overnight
4. Strain out tea and herbs/whole spices in the morning
5. Return brewed tea to the pitcher
6. If using honey or maple syrup, dissolve it in 1/4 cup boiling water before adding to brewed tea to sweeten. Any other liquid sweetener should dissolve just fine in the cold tea (like agave or simple syrup).
7. Add citrus juice, stir to combine and enjoy!

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sarah29/05/2012 - 10:12 pm

Nice!! Your post feels like summer. I like it.
And thank you for all the ice tea options! I always drink black tea lemonade, but finding good tasting lemonade concentrate with out corn syrup is next to impossible. I’m excited to try some of these.

[And I can’t wait to check out your mix!}

Eileen29/05/2012 - 10:47 pm

Yay, it’s finally iced tea weather! I love your different fruit & spice variations. Right now I have plain mint and plain green iced teas in the fridge, but I certainly feel some further experimentation coming on soon!

jaime @ sweet road29/05/2012 - 11:18 pm

I’ve never actually made iced tea before… I guess I could say that one too many times I have let my tea go cold, so instead of reheating it I add ice, but I’m not sure that counts. I love how you add herbs, juices, and fruits. I can’t wait to try!

Elenore Bendel Zahn30/05/2012 - 2:26 am

Ahh, I love that you let us in on your car adventures;) Sounds superfun! (Downloading the list now!)

Also, great recipes of course!

Have an amazing time in NY!

Love
Elenore

Michelle30/05/2012 - 3:21 am

Ooh brilliant. As a South African living in London rooibos is my staple drink in the winter but I just can’t drink hot things in the summer. Hadn’t thought of icing it. Doh.

art and lemons30/05/2012 - 8:55 am

I’m a big fan of the cold brew method for it’s low maintenance stick-it-in-the-fridge-overnight breezy attitude. Perfect for summer. I like the twists in each of your recipes too, a hint of vanilla bean, a bit of lemongrass and mint, cinnamon and citrus. I think Bruce and the Talking Heads are a must on summer driving/flying mixes, look forward to listening to yours. Enjoy New York!

Sarah30/05/2012 - 9:21 am

Love iced tea; love your attention to method in making it. Most of all, love how smily-faced you are :) Cheers to that—S

Jocelyn @ Peace Love Nutrition30/05/2012 - 1:14 pm

There’s nothing better than homemade ice tea on a hot summer’s day!

The Pink Leopard04/06/2012 - 7:20 pm

this IS the real deal. Its going in my filing cabinet for when summer rolls around
T x

kickpleat05/06/2012 - 2:05 pm

I grew up making iced tea from scratch. My mom’s was always the same style: few bags of black tea, sugar, lemon. But I like to be a bit more creative and try something new. I love your variations and I can’t wait for warmer weather to get started on some ice tea experimentation! And downloading your summer mix now!

[...] And for those of you who do not or are unable to enjoy one of these fine cocktails, you need to head over to The First Mess and check out Laura’s awesome post on all things ice tea! [...]

Kate09/06/2012 - 9:43 am

I am a stickler for real brewed iced tea and could drink it by the gallon every day of Summer. Much like it should be.

I’m also a stickler for that alone time, shoulder to shoulder in the car, just him and I, the ribbon of road unwinding beneath us and no agenda. A stop for coffee, an open window, the right words or the perfect silence. Sometimes it pulls us together like nothing else.

[...] Iced Green Tea with Lemongrass, Mint and Lime from The First Mess [...]

[...] Morning Tea: An of Strawberry Vanilla Bean Rooibos Iced Tea from The First Mess. [...]

[...] “Not-So-Traditional” Sweet Tea Recipes [...]

[...] Real – deal Iced Tea from The First Mess is the perfect refreshment on warm Summer nights. [...]

[...] Iced Green Tea has a fresh taste that will keep you cool in the heat. Packed with lemongrass, mint leaves and [...]

[…] plain tea lightly sweetened with simple syrup, but for the past two years I’ve been loving Laura’s iced tea tutorial – especially the green tea with lemongrass, mint, and […]

[…] blend, boil and grill away from yummy supper on the porch/balcony/kitchen counter with a cold beer (or iced tea!) in your favourite cut-offs. Hope you’re all eating well, loving each other, and adventuring […]

healthy, summer feeling: broccoli, basil + avocado toss


Summer breezes really do make me feel fine. Maybe that’s a bit hokey, but it’s completely true. The celebration of Queen Victoria’s birthday translates to a long weekend, big time summer kickoff around here. Families will go up north to the cottages for the first time this year, barbecues in backyards are prevalent, hikes, fireworks, cold patio beers and other libations abound, commemorative mugs with pictures of the Queen adorn the gift shop windows in my town; happy feelings. The warmth, sun, singing birds and lovely breezes draw us all outdoors, ready to enjoy each other’s company and stay in that precious light, later and later into the evening.

This seasonal shift brings me to salads and other cooler preparations for food. I still love a piece of sticky, barbecued tofu or tempeh, a pizza cooked on a hot grill, a summery sauteed succotash, lightly charred veggies and the like, but ultimately I find myself craving salad-y things and cool, tossed together items more often. Enter my secret, hardly-ever-indulged-in love of broccoli salad. You know the one I’m talking about. It has sunflower seeds, raisins, cheddar, other add-ins and a good amount of mayonnaise.  I used to work at a gourmet foods kind of place that made a version with cooked up cavena nuda (an oat-based rice sourced from the Canadian prairies). I had to literally fight myself from grabbing a bite every time I looked at it in the deliciously well-stocked to-go counter. I never felt exactly stellar after consuming it, but the combination of crisp broccoli, creamy dressing and crunchy add ins was pretty bang on to me. A wholesome, home spun version was long overdue in my life.

Another note on salad eating: the default mode of extra flesh-baring in the summertime has me gravitating towards raw foods for sure. A lot of cold weather butt-sitting has been, ahem, brought to my attention lately in some form or another. Don’t get me wrong, I’m crazy happy with life, feel pretty good and still fit into my jean shorts from last summer just fine. But sometimes when a gal slips into a little light dress for the first time and notices the dramatically bright white glow emitting from her (somehow less muscular-seeming) calves, she can’t help but get hell bent on some overall health improvement. A little time spent in the sun (vitamin D woop!) and a few salads later, all’s gonna be fine I’m sure of it.

So I give you a big bowl of broccoli. Yes! With crunchy soaked/sprouted wild rice, toasted salty sunflower seeds (you could use raw if you want to maintain an overall raw preparation), the very traditional golden raisins (you bet), and chive blossoms. The dressing is the best part though. It’s super creamy with avocado, full of basil, healthy fats and citrus-y goodness. I could eat it straight up with a spoon, no problem. The sprouted rice (technically a grass; not a grain) provides some complex carbs, protein, B vitamins, folic acid, and very delicious crunch. It won’t have the same texture as cooked rice, but I think you’ll be fine with that once you enjoy it here. I actually wouldn’t bat an eyelash at the idea of eating the whole recipe for this salad in a day. It would certainly be a fantastic barbecue potluck contribution to sway the steak eaters over to the plant enthusiast side. It’s one of those “Ha! We actually DO eat cool and exciting stuff, suckers!” kind of dishes. Also feel free to add “And check out how toned and tan my calves are!” for good measure.

broccoli salad with sprouted wild rice and citrusy avocado & basil dressing 
serves: 6-8
special equipment: a blender for the dressing
notes: I simply sprouted the rice by soaking it for a day or so, changing the water 3-4 times. The shot above (with the rice in the sieve) shows what stage it should be at. This recipe will make more than enough dressing for the salad–not exactly the worst problem in the world. Don’t have chive blossoms? Just use actual chives or finely minced shallots/red onion/green onion.

dressing:
1 medium, ripe avocado, pitted and peeled
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 tbsp apple cider vinegar
1 tbsp agave nectar
1 small jalapeno, seeds and veins removed (optional)
1 cup lightly packed basil leaves
salt and pepper
3 tbsp grapeseed oil

salad:
1 bunch of broccoli, large woody stems removed
1/2 cup wild rice, soaked, sprouted and drained
1/2 cup golden raisins
1/2 cup sunflower seeds
salt and pepper
6-7 chive blossoms, broken up into smaller pieces/petals

Make the dressing: Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado  down a couple times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.

Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb (see photo above). Place florets into a large bowl with the sprouted rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice. Garnish with chive blossoms and a sprig of basil if you like.

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Joyce23/05/2012 - 8:40 pm

Ooh! I can just imagine how awesome the texture of this salad would be from the seeds and wild rice. I’m definitely going to make this soon. Thanks for sharing!

Rachel23/05/2012 - 8:47 pm

This salad screams summer to me, as if I needed another reminder of the changing seasons! I bet the crunchy raw broccoli and creamy avocado are wonderful together! Perhaps I’ll make this with my purple and orange cauliflower from this week’s CSA.

Aman C23/05/2012 - 8:50 pm

Yay, looks delicious! I’m gonna make it tonight! Thanks a lot!

Brooke (The Flour Sack)23/05/2012 - 9:31 pm

Oh my goodness!!! This looks completely incredible… I am absolutely making this this weekend! I will report back when I do :)

Katrina @ Warm Vanilla Sugar23/05/2012 - 10:01 pm

This salad is stunning! Love this idea!

Cookie and Kate24/05/2012 - 12:47 am

Oooh girl, this is my kind of meal. I just want to stick a fork in it. It’s salad weather around here, that’s for sure! The sheer thought of putting on a swimsuit has motivated me to start doing lunges across my apartment. Computer bum no more!

Kathryn24/05/2012 - 5:08 am

I need some serious work before any of my flesh is on display; this salad looks just the ticket.

autumn24/05/2012 - 6:21 am

I too have fond memories of broccoli salad and for me it was my grandma’s and also less-than-virtuous. I love that the creaminess in the recipe comes from avocado instead of mayo!

Carrie | acookgrowsinbrooklyn24/05/2012 - 8:32 am

I’m not a big fan of mayo, so am constantly avoiding the creamy salads at BBQs – but using avocado to get the creamy factor is such a great idea! You got my wheels spinning!

Dara24/05/2012 - 9:02 am

This is a beautiful salad! I am loving the flavors and colors.

Tine24/05/2012 - 10:28 am

I definitely gonna make this salad! Beautiful colors, beautiful taste!

Margarita24/05/2012 - 10:40 am

I love the healthy goodness packed in this fresh salad! Indeed a salad for healthy, glowing skin and a sexy body!

Sarah24/05/2012 - 11:03 am

I have never sprouted rice! Very cool, chica.

Kevin (Closet Cooking)24/05/2012 - 8:17 pm

That avocado dressing sounds so good!

sarah24/05/2012 - 9:56 pm

This looks so good, so delicious and healthy. Just what I need on a day like today {when I put chocolate in my coffee and made banana bread, ha}

myfudo25/05/2012 - 4:14 am

I love broccoli! The avocado adds more flavor. I am making this definitely…

Becs @ Lay the table25/05/2012 - 8:52 am

Wow, I’ve never seen sprouted rice before, got to try this.

Jeanine26/05/2012 - 11:58 am

Yum! I love all of these textures. I used to love that mayonaise-ey raisin-ey broccoli salad so I’m excited to try your healthier version :)

[...] Broccoli, Avocado, and Rice Salad – This is one of the more interesting (and beautiful) salads I’ve seen lately. Though I couldn’t get a picture to show you – I definitely recommend heading over the her blog and checking it out – it’s well worth the time! This salad features broccoli, wild rice, and an avocado dressing. I like the idea of combining veggies, fats, and grains all in one dish – it’s a meal in itself! [...]

Lj27/05/2012 - 7:46 pm

I made this salad and took to a Menorial Day family gathering. It went over very well! I didn’t have sunflower seeds so I used chopped almonds and it worked fine. I especially liked the avacado dressing because it was very rich and creamy with no mayo, so I didn’t have to worry about serving something that might have gone bad on a long hot carride. Thanks for the recipe, I will be checking back for more:)

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[...] – Broccoli, Basil + Avocado Toss [...]

Laura Heck29/05/2012 - 12:00 am

I made this last night, minus the sprouted rice because we didn’t have enough time to sprout it ourselves. Added some chopped white onion and diced avocado to the salad and it was absolutely delicious! Definitely a favorite for summer. We had baked red snapper and jalepeno cheddar grits too, such a good meal all together!

Koko29/05/2012 - 12:09 pm

I LOVE the sound of this recipe. Just amazing….broccoli, avocado….mmmm!

[...] Dinner: A heaping plateful of one of the most genius salads I’ve encountered (and I’ve encountered my fair share of salads, believe you me), the Broccoli Salad with Sprouted Wild Rice and Citrus Avocado Basil Dressing from Laura at The First Mess. [...]

[...] It’s easy to whip up a pasta salad and fun to get creative with the ingredients.  But what about opting for a green salad to accompany the meat?   Broccoli Basil & Avocado Toss looks sure to satisfy the veggie part of the equation. {from The First Mess} [...]

{Monday Mentions} Things I am.20/08/2012 - 8:29 am

[...] Broccoli, Avocado and Wild Rice Salad. Woah! Stop.  Dinnertime. (yes I did) [...]

Claire25/02/2013 - 9:09 pm

Just made the dressing for this salad (rice is soaking now) and totally DID eat some of it with a spoon. Yum. Not sorry.

[...] From: The First Mess [...]

smoothiejunkie06/06/2013 - 6:10 pm

My rice has been in water for 4 days and now just beginning to sprout. Good thing I didn’t make the rest of the salad for dinner last night. I’m using Lundberg Black Japonica Rice… is there something else out there that sprouts quicker?

Thanks

Laura Wright07/06/2013 - 4:48 pm

Hi there, I definitely recommend/specify wild rice for this recipe (like this one: http://www.lundberg.com/products/rice/packaged_rice/Wild_Rice_Organic.aspx). I’ve never tried sprouting any other type, so can’t speak to how long they would take.
-L

Sherry17/07/2013 - 1:09 pm

That is the MOST divine dressing that has ever graced my taste buds! It’s a lifetime keeper. I’ll be using it on everything I can think of. Thank you!

[...] and Wild Rice Salad With Citrusy Avocado and Basil Dressing via The First Mess Last but not least, here’s a salad that looks and tastes more elegant than most piles of raw [...]

Cass01/10/2013 - 10:29 pm

Hi, this looks delish and I can’t wait to make it! I’m in Australia and can’t get chive blossoms – is there anything I can substitute it with?

Thanks

Laura Wright02/10/2013 - 8:23 am

Hi Cass, you can just use chopped up chives and it would be all the same :)
-L

[…] this is likely a salad like none your Memorial Day pack has had the pleasure of tasting. Give the Broccoli Salad with Sprouted Wild Rice and Citrusy Avocado & Basil Dressing from the folks over at The First Mess the side-dish spot at your picnic spread. Everyone will be […]

Sarah10/01/2014 - 12:01 am

Made this for dinner tonight- really good! The dressing was amazing. Super complex. We are on a paleo diet so I subbed out the rice for some “rice” we made with cauliflower! Worked great.

[…] scoop of beans, then smother the whole thang in some kind of awesome sauce. I particularly love this one (creamy and tangy), this one (spicy and peanuty, though I swap agave for white sugar) and this one […]

[…] what I whipped up; wild rice and broccoli salad with an avocado and basil dressing, and a chickpea salad with a mango dressing. I also cooked some sweet potato fries and warmed up […]

Pat11/06/2014 - 1:30 pm

Hi,
I’ve made this amazing salad several time and have recently (finally) gathered all the ingredients to make it again. We have another recipe (an unhealthy but delicious pasta dish) which my family devours as soon as it’s made. My daughter has named it crack (as in crack cocaine) due it’s immediate effect. So today I made your salad and as soon as I tasted it after a long hiatus, I immediately had to name it ‘crack2′. HA! This is delicious! Incredible! Thank you!

a rhubarb fool + unrelenting tartness


Cut one hot pink stalk. Dip the fresh-cut end into a bowl of sugar and take a bite. There’s an initial damp, crunch sensation, similar to celery, with a bit more heft. Then it starts: the eyes begin to wince automatically, cheeks sucking in, slight head tilt to absorb it all. There’s a little joyful, granular shock of sweet sugar before the tongue returns to the roof of the month, trying to minimize the impact once more before it’s over. Sour. Delightfully, face-suckingly sour. The crunch, the unmistakable colour, the flavour unlike anything else in the plant world: an immediate fresh fruit impression with a thick, and heady sourness that stands up to all kinds of sweet. It refuses to go quietly; not under an enthusiastic dip in sugar, a thick blanket of oat crumble, buttery pastry, or eggy custard warm with tropical vanilla. Rhubarb remains with its strong character intact. It is such a unique, natural treasure to behold in springtime when deep pink crowns of it emerge in backyards, as if overnight.

A fruit fool is a rustically pretty, non-fussy, super English dessert (it dates back to the 16th century!). It very simply consists of sweetened and stewed/cooked and pureed fruit with whipped 35% cream and usually a little crunchy/biscuit-y something for textural contrast. The first time I saw one was years ago in this beautiful book by Jamie Oliver. Just the sheer name of it was calling to me. A speedy rhubarb fool. Pull it out of the garden, throw it together, chopped rhubarb and vanilla bean in the pot, whip the cream, delicately fold fold fold; all on a lark. Homey, charmingly clumsy, gorgeous pink and comforting.

I went a fairly non-traditional route with the cream component, subbing chilled and whipped coconut milk (favourite thing right now) with honey and vanilla bean. Since I went a bit crazy in that regard, I thought I would work some cardamom, ginger and orange into the rhubarb itself. A magical sprinkling of pistachios on top brings this exotic treat full circle. The rhubarb never hides under it all. A gaze at the shocking pink contrast, little sour pinch on your tongue to say hello. It’s perfect for grey spring days, something to savour now and keep as a reminder of the treasures to come while you sink your feet into the green grass and suck your cheeks together.


a rhubarb fool with vanilla coconut cream
serves: 4-6
notes: When you’re extracting the top “cream” layer from the can of coconut milk, be extra careful to not grab any of the coconut water with your spoon. Some chopped strawberries would be a lovely addition to the compote if they’re available in your area. Crumbled ginger snaps would be a fantastic topping/garnish option instead of pistachios.

rhubarb compote:
1 lb rhubarb, pink and light pink parts chopped
juice of 1 orange
1/4 cup agave nectar or raw honey, maple syrup etc. (or more if you like, I went kind of tart here)
1/2 tsp ground cardamom
1/2 inch fresh ginger, peeled and finely grated

vanilla coconut cream:
2 cans full fat coconut milk, chilled overnight
3 tbsp maple syrup or powdered sugar
1/2 vanilla bean, seeds removed–or 1/2 tsp vanilla extract

handful of roasted pistachios, shelled and chopped (optional)

Combine the chopped rhubarb, orange juice, agave nectar, cardamom and ginger in a large saute pan over medium heat. Bring to a boil. Simmer the mixture until the rhubarb starts breaking down and the consistency is slightly jammy and compote-like, about 15 minutes. Set aside to cool completely.

Make the cream: Remove the top layer of solid cream from the cans of coconut milk, carefully avoiding the water at the bottom of the can (reserve this for smoothies). Place the cream into a small bowl. Add the maple syrup/powdered sugar and vanilla bean seeds. Mix with a hand mixer on medium-high speed, stopping and scraping down here and there. Mix until a lightly stiff, whipped cream-like consistency is achieved. Wrap and set aside in the fridge until you’re ready to use it.

To serve: Place about half a cup of the cooled rhubarb compote in each serving dish. Top with a dollop of the vanilla coconut cream and a sprinkle of pistachios if you like.

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Kasey16/05/2012 - 4:47 pm

Though I’m all about my sweets, I happen to love that tart, puckery sensation associated with biting into rhubarb. This is where the Brits really know how to live! Gorgeous, gorgeous.

Maria @ Scandifoodie16/05/2012 - 6:11 pm

I looooove rhubarb! And I actually love the sourness of it. This sounds absolutely delicious!

Cookie and Kate16/05/2012 - 8:48 pm

I’ve never tasted fresh rhubarb or tried a fool, but I’m sold on the idea of both now that I’ve read your post. I love sour stuff, bring on the sour!

Shanna | FoodLovesWriting.com16/05/2012 - 9:14 pm

That first paragraph is killer, such a perfect description of the taste of rhubarb. Beautifully written!

autumn17/05/2012 - 6:31 am

I love fools! This kind, not the unfortunate human kind. And I have been wanting to try the refrigerate/whip coconut whipped cream method, this is a perfect excuse! Looks lovely.

Katrina @ Warm Vanilla Sugar17/05/2012 - 6:38 am

Oh my, I just love rhubarb! This looks delightful!

sarah17/05/2012 - 10:32 pm

This looks fantastic! All kinds of goodness going on here. I made coconut milk whipped cream for the first time recently and liked it so much. And I’m smitten with those last two photos. I love spoons and action shots.

sarah @ two tarts19/05/2012 - 6:23 pm

This sounds & looks so delicious. I have a leftover can of coconut milk in the fridge and rhubarb growing in my yard. If I get a burst of energy later today, and I hope I do, I plan to eat this for dessert tonight! :)

[...] pods, or vanilla seeds, I just winged it, pulling on some ideas from thefirstmess’s version here. I thought at the last minute this morning I’d make some crisp oatmeal lace cookies to go [...]

Sarah21/05/2012 - 3:16 pm

I love a good fool (haha). Rhubarb is great, too—love the glut of it this time of year.

kale21/05/2012 - 8:16 pm

Second rhubarb fool I’ve seen today. Both make me want to make this right now!!

Denise | Chez Danisse25/05/2012 - 1:33 pm

I cannot seem to get enough rhubarb and this looks like a nice combination of flavors and textures. I’m especially intrigued by the coconut cream and roasted pistachios.

Rhubarb Recipes for Summer |06/06/2012 - 1:02 pm

[...] A Fool for Rhubarb via [...]

[...] just as soon as I start eating something other than rhubarb.  I also am very interested in this rhubarb fool (also featuring cardamom and pistachios) that uses coconut cream, but I have not tried it yet.  If you are at home with all of the resources of your kitchen I [...]

Angelie23/06/2012 - 3:00 am

Looks yummi! I’m gonna make this tonight – it’s gonna be great :D makes it easy and satisfying to be lactose intolerant ;)

[...] recipe is from Laura at thefirstmess. I love every single one of her recipes and her photography is all sorts of crazy awesome. I might [...]

[...] Faves: Rhubarb Fool with Coconut Whipped Cream and Pistachios, Spaghetti Squash Noodle Bowl with Lime Peanut Sauce, Spaghetti Squash Noodle Bowl with Lime [...]

[…] ♔ Is this dreamy or what? A Rhubarb Fool with Vanilla and Coconut Cream […]

8 Best Healthy Food Blogs14/01/2014 - 11:17 pm

[…] Faves: Rhubarb Fool with Coconut Whipped Cream and Pistachios, Spaghetti Squash Noodle Bowl with Lime Peanut Sauce, Spaghetti Squash Noodle Bowl with Lime […]

[…] serve: coconut whipped cream (1/2 of this recipe) chopped toasted hazelnuts […]

[…] rhubarb is finally in season.  I love a classic strawberry rhubarb pie, but came across this Rhubarb Fool with Coconut Cream recipe from The First Mess two summers ago.  I make a little extra each time and spoon it […]