Taproot at Home :: Rhubarb Dream

Taproot at Home :: Rhubarb Dream

We are walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each week. [Visit the Welcome post for more details]

Rhubarb Dream

Recipe by Sarah Davidson, photograph by Yossi Arefi. Originally published in Issue 15::FOLK.

This recipe is adapted and inspired by my nana, Joan Mercier Churas, who raised 9 children on a fixed budget and managed to have dessert with every dinner. Now at the glowing age of 88, she continues to inspire me with her grace and skill in the kitchen.

Healthy gelatin from grass fed animals is thought to support skin, hair and nail growth, and may be helpful for joints and joint recovery. It’s also a great dietary source of collagen, as well as a source of protein. Gelatin can aid the digestive system as it binds naturally with water allowing food to move more easily through the digestive track.

1 pound rhubarb, cut into 1 inch pieces
2 cups strawberries, sliced
½ cup maple syrup
¼ cup water
1 tablespoon grass-fed gelatin
½ cup cold water
1 full fat can coconut milk, chilled in fridge for 24-hours then whipped
fresh strawberries, for garnish, optional


  1. Combine rhubarb, strawberries, maple syrup and ¼ cup water in a medium saucepan; mix well and bring to boil, stirring occasionally. Cover and cook over medium heat for 8 minutes.
  2. Add gelatin and cook stirring constantly until gelatin dissolves.
  3. Remove from heat, stir in ½ cup cold water and chill until mixture is slightly thickened.
  4. Using an electric mixer, beat on high until light and fluffy; fold in whipped coconut cream. Spoon into serving dishes and chill 30-45 minutes. Top with strawberries.

Note: when chilled the canned coconut milk rises to the top and the coconut water stays at the bottom of the can. Remove the coconut milk and whip.