Ingredients
- Serves 6
- 8 stalks rhubarb, chopped
- 90g coconut or palm sugar, or maple syrup
- Few leaves fresh rosemary, finely chopped
- 100g ground almonds
- 2 tbsp brown rice flour
- 1/2tsp vanilla extract
- 2 large eggs
- 2 egg yolks
- 250ml coconut milk
- Serves 6
- 8 stalks rhubarb, chopped
- 90g coconut or palm sugar, or maple syrup
- Few leaves fresh rosemary, finely chopped
- 100g ground almonds
- 2 tbsp brown rice flour
- 1/2tsp vanilla extract
- 2 large eggs
- 2 egg yolks
- 250ml coconut milk
Toss the chopped rhubarb with the rosemary and coconut sugar and place in the bottom of a pie dish. Next, make the batter using a blender, by blitzing the almonds, rice flour, vanilla, eggs, egg yolks and coconut milk together. Pour this over the rhubarb/sugar mixture and bake at 180 degrees/gas 4 for 45 minutes. Serve with the banana ‘ice-cream’ or just cream.
