With some rhubarb left over and thinking about new ways of using it, I came up with this nice combination. It actually works very well with vanilla pudding. And the strawberries are the perfect topping to make for a yummy flavour combination
This recipe makes either 2 glasses as seen on the photos or 4 smaller dessert bowls.
For 2 large portions you’ll need:
For the rhubarb:
1 cup water
1tablespoon coconut sugar
For the vanilla pudding:
2 cup almond milk
2 teaspoon vanilla paste
2 heaped tablespoon coconut sugar
2 heaped tablespoon (20g) corn starch
For the topping:
1/2 cup strawberries
Wash, peel and chop the rhubarb into 1cm long pieces.
In a small pot bring the 1 cup water to boil. Add rhubarb and sugar and cook for a few minutes. Make sure the rhubarb does not collapse.
Take the rhubarb out of the pot and transfer to the glasses (or dessert bowls).
For the vanilla pudding, take 1/2 cup of nut-milk and stir in corn starch, coconut sugar and vanilla paste.
Heat up the nut-milk in a medium sized pot and bring gently to boil.
Pour in the vanilla-starch mixture and whisk well to dissolve properly. Bring to boil again and let simmer for 1-2 minutes, stirring constantly.
Transfer pudding to the jars while still hot.
Cut the strawberries into quarters and place them onto the pudding.
Let cool down and chill before serving up.