This delicious dessert barely requires any cooking, and is so simple to put together, you'll find yourself making it again and again. Light and delicate, it makes an ideal flourishing finish after a heavy meal.
The sharpness of the rhubarb works well with soft, sweet coconut cream, and you also get a lovely warmth from the stem ginger. This dish could also be made using coconut yogurt, and served with granola for breakfast – if you prep the rhubarb the night before, it will release even more of its delicious juices overnight.
400g rhubarb, cut into 2-inch pieces
3 tbsp syrup from a jar of stem ginger
2 x 160ml tins coconut cream, chilled
2 tsp tapioca flour (optional)
2 balls stem ginger, finely diced
Handful of pistachio nuts, roughly chopped
Ginger snaps (optional)
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