The Middle Eastern classic malabi with rhubarb and strawberries is vegan and super creamy. It’s quite similar to panna cotta but uses cornstarch instead of gelatine (we don’t know her). We also added some orange blossom water because we like to eat our beauty products and the floral note is a perfect pairing for the sour rhubarb.
But, of course, you can use whatever fruits are in season. Any red berry will be perfect. Just make sure you choose a sour fruit for the sauce (if not, reduce the amount of sugar) and something sweeter for the topping.
Vegan Malabi With Rhubarb And Strawberries
- 400 g coconut milk
- 40 g cornstarch
- 40 g sugar
- 20 g orange blossom water or rosewater
- 300 g rhubarb roughly chopped (we don’t peel it!)
- 80 g sugar
- chopped strawberry
- chopped toasted pistachio or toasted coconut chips
- Whisk all together, place in a saucepan, and bring to a boil, constantly whisking (more once it starts getting hotter. Make sure to scrape the bottom of the pan to avoid lumps). Put in small bowls or ramekins and cover with foil (make sure the foil touches the malabi). Let cool and harden in the fridge for about an hour.
- Simmer together in a covered pot for about 15 minutes, until the rhubarb is completely softened and breaks apart. Let cool before service because she’s super hot.
- Scrape around the edges to loosen malabi mass and turn each ramekin onto a plate. You might have to wobble and tap the ramekin if the malabi won’t come out. Make it pretty with all the toppings and enjoy.