We use rhubarb to make puddings. It is very sour and makes extraordinary desserts with a lot of flavours that you can't get bored with. I admit that preparing rhubarb is a little bit time consuming , so I often prepare a little more. Last time I've made a lot and used for the cake, porridge for a children etc. Coconut and rhubarb turned out to be a good combination and the whole thing was topped with crushed cocoa beans and chocolate. Delicious.
Ingredients for 2 servings:
- 1/4 cup desiccated coconut
- 1/4 cup of chia seeds
- 1.5 cups of milk (cow or plant milk)
- spoon of honey
- chocolate (2 cubes)
- 2 teaspoons of crushed cocoa beans
- stewed rhubarb (about 150 ml)
Rhubarb: wash and chop. Transfer to a pot and cook over medium heat, stirring occasionally. Cook until the water evaporates and the rhubarb mousse becomes thick. I prepared the rhubarb the day before. I made a little more of it and used it for various dishes.
Pudding: heat the milk in a pot, add desiccated coconut and cook for about 10 minutes. Add seeds and set aside, mix every now and then so that the seeds do not stick together. While still warm, mix it with honey. Transfer to any cups or glasses. Place the rhubarb on top. Put in the fridge overnight. Serve with chocolate and cocoa beans