This barely requires cooking and so simple to put together. It's a very light and delicate dessert, something to serve after a heavy meal perhaps. The rhubarb is still quite sharp and works well with soft and sweet coconut cream, you also get lovely warmth from the stem ginger. It could also be made using coconut yogurt and served with granola for breakfast.
2 tbsp. stem ginger syrup from a jar of stem ginger
Coconut and ginger cream
2 160ml tins of coconut cream
1 tbsp. stem ginger syrup from the jar
2 balls of stem ginger diced finely
Handful or pistachio nuts roughly chopped
2 tsp tapioca flour (optional)
Ginger snap biscuits (optional)
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