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Remember those hazy summer afternoons spent at Grandma’s? The smell of freshly baked pies wafting from the kitchen, the sound of laughter echoing through the garden… and always, always, a bowl of something sweet waiting on the table. For me, it was often ambrosia – a cloud of creamy, fruity goodness. But Grandma always had a way of putting her own spin on things.
That's how this Kiwi Kiss Rhubarb Ambrosia came to be. It’s a playful riff on the classic, swapping out the usual citrus for tangy rhubarb and adding a tropical kiss of kiwi. I dunno why, but some how the kiwi makes this feel like a really nice treat. It's unexpected, vibrant, and utterly delicious.
Required Equipments
- Saucepan
- Mixing Bowl
- Whisk
- Trifle Dish or Serving Glasses
- Measuring Cups and Spoons
- Knife
Kiwi Kiss Rhubarb Ambrosia: Frequently Asked Questions
Kiwi Kiss Rhubarb Ambrosia
Indulge in Kiwi Kiss Rhubarb Ambrosia, a refreshingly sweet and tangy dessert that blends tart rhubarb with the tropical twist of kiwi. This delightful ambrosia is a simple, yet stunning, treat perfect for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash and trim 1 pound of rhubarb stalks. Cut them into ½-inch pieces. Don't worry about being perfect; a little rustic charm never hurt anyone.
- Cook the Rhubarb: In a medium saucepan, combine the rhubarb with ½ cup of granulated sugar and ¼ cup of water. Bring to a simmer over medium heat. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the rhubarb is tender but still holds its shape. It shouldn't be total mush. Remove from heat and let it cool completely.
- Prepare the Kiwi: Peel and slice 3-4 kiwis into thin rounds or half-moons. I like to leave a few slices a bit thicker for garnish. Makes it look extra fancy!
- Whip the Cream: In a large bowl, whip 1 cup of heavy cream until soft peaks form. Gradually add 2 tablespoons of powdered sugar and ¼ teaspoon of vanilla extract. Continue whipping until stiff peaks form. Be careful not to overwhip, or you'll end up with butter!
- Assemble the Ambrosia: Gently fold the cooled rhubarb into the whipped cream. Add ½ cup of shredded coconut and ½ cup of mini marshmallows. Stir until just combined. You want to keep it light and fluffy, so don't overmix.
- Layer and Chill: In a trifle dish or individual serving glasses, layer the rhubarb mixture with the sliced kiwis. Start with a layer of rhubarb ambrosia, then a layer of kiwi slices, and repeat. End with a layer of ambrosia on top.
- Garnish and Chill: Garnish with extra kiwi slices and a sprinkle of shredded coconut. Cover and refrigerate for at least 2 hours to allow the flavors to meld together. Patience, my friend, is a virtue!
- Serve and Enjoy: Before serving, give it a little peek. Does it look pretty? Good. Now dig in! This ambrosia is best served chilled. What does this mean for you? Pure happiness.
📝 Notes
- For a tangier flavor, add a squeeze of lemon juice to the rhubarb while cooking.
- If you don't have powdered sugar, you can use granulated sugar, but the whipped cream might be slightly grainy.
- Feel free to substitute other fruits like strawberries or raspberries for the kiwi.
🍎 Nutrition
Calories: 250 kcal
Protein: 2 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 3 g
Calcium: 30 mg
