Rhubarb ginger coconut floats offer a delightful combination of tangy rhubarb, spicy ginger, creamy coconut, and refreshing fizziness, creating a unique and satisfying beverage.
Ingredients: 2 cups chopped rhubarb. 1/2 cup sugar. 1/4 cup water. 1 tablespoon grated ginger. 1 can coconut milk. Vanilla ice cream. Sparkling water or soda water.
Instructions: Put chopped rhubarb, sugar, water, and grated ginger in a saucepan. For about 10 minutes, or until the rhubarb is soft and the mixture gets thick, simmer over medium-low heat. Let it cool down. Remove the solids from the rhubarb mixture by straining it. This will leave a smooth syrup. Put vanilla ice cream into glasses to make the floats. A lot of rhubarb ginger syrup should be poured over the ice cream. Add a splash of coconut milk on top. To make it fizzy, add sparkling water or soda water at the end. Add a mint sprig or a slice of fresh rhubarb as a garnish if you like.
Prep Time: 15 minutes
Cook Time: 10 minutes
Pinecrest Parent Council
