Rhubarb --- what a great plant!
I love rhubarb desserts, I actually grew up with it --- I love the sweet and sour taste. It is so refreshing.
Mum always cooked a rhubarb compote and served it with vanilla custard/pudding.
That was a typical summer dessert she used to make.
I usually also would cook a vanilla pudding. But here I go with coconut yogurt.
Coconut is a great product to fight bacteria and viruses. I am always happy to add some coconut.
It also is a great source for selenium! Selenium is very important for the thyroid. It helps to balance the hormones.
I know yogurt is fermented. For the MM followers. And he does not added fermented foods to his list.
But,... he also does not ban it. He just says it has not much value.
For me, I actually disagree with that, because in my opinion, everything has some kind of value!
So if you are ok with yogurt, I would go with it. Because it really is a nice combination.
Now with the rising temperatures, a great summer dessert :-)
Maybe for Christmas? The colors for sure suit the Christmas table!!!
Rhubarb actually is a vegetable, not a fruit.
But it is most used for cakes and desserts. As far as I know, haha.
I never saw a savory Rhubarb dish.
Rhubarb is high in Vitamin C and K and is also a good source of Calcium.
100g rhubarb contain about 9% Calcium and about 2% iron!
It also is a good source of Manganese and Potassium.
In terms of organic compounds, rhubarb is a rich source of polyphenolic flavonoids like beta-carotene,
lutein and zeaxanthin.
100 grams of rhubarb contains only 21 calories. The Rhubarb itself,... not the dessert...
The impact that the various organic compounds in Rhubarb have on the body’s metabolism
can also dramatically increase the rate that the body burns fat, thereby helping you lose weight in another way!
This dessert is really very simple to make.
It is VERY delicious and full of flavor. I topped with homemade roasted ground almonds.
From the leftover bulb from making almond milk.
TIP: Never throw away the grated almonds. Store them 1-2 days in the fridge.
Spread on a baking tray and roast for about 10 - 15 min in the preheated oven on 160C.
Perfect to top your desserts like this one, or bake cookies or cakes.
Ingredients for the Rhubarb puree
2 big stalks of rhubarb (big in width) and 2 small stalks of rhubarb (thin ones) - cut into smaller chunks
3 tbsp organic coconut sugar
half a vanilla pod
1 pinch of sea or pink salt
1 knife tip (about 1/4 tsp) of Cinnamon,
200ml organic apple and pear juice.
Directions:
1. Add the juice into a pot and add vanilla pod and the sugar. Bring to a short boil.
2. Add the big junks of Rhubarb and the cinnamon.
Turn down the heat to minimum and shut the lid. Simmer for about 10min.
3. Add the smaller pieces of Rhubarb as well.
Simmer for 5 more minutes and turn down off the heat. Shut the lid and set aside to cool down and chill in the fridge.
4. Use either homemade almond meal or store bought one.
Just add 1/4 a cup on a baking tray and roast for about 10-15 minutes in the oven.
Cool down.
5. I recommend plain Coconut Yogurt from Coles - the Coles brand.
This one has the least fat of all yogurts I tried.
And it tastes the best!
Just add some of the Rhubarb puree into a nice glass or bowl first.
Top with the yogurt and finish with the roasted almonds.
A mint leaf for decoration,... DONE.
6. Serve straight away or chill in the fridge until desired :-)
ENJOY
1. Add the juice into a pot and add vanilla pod and the sugar. Bring to a short boil.
2. Add the big junks of Rhubarb and the cinnamon.
Turn down the heat to minimum and shut the lid. Simmer for about 10min.
3. Add the smaller pieces of Rhubarb as well.
Simmer for 5 more minutes and turn down off the heat. Shut the lid and set aside to cool down and chill in the fridge.
4. Use either homemade almond meal or store bought one.
Just add 1/4 a cup on a baking tray and roast for about 10-15 minutes in the oven.
Cool down.
5. I recommend plain Coconut Yogurt from Coles - the Coles brand.
This one has the least fat of all yogurts I tried.
And it tastes the best!
Just add some of the Rhubarb puree into a nice glass or bowl first.
Top with the yogurt and finish with the roasted almonds.
A mint leaf for decoration,... DONE.
6. Serve straight away or chill in the fridge until desired :-)
ENJOY