Rhubarb + raspberries cream jars


Serves: 3

Ingredients

for the compote

  • 225 grams rhubarb (4 stalks)
  • 225 grams raspberries
  • 2 tablespoons coconut sugar
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced - meyer for me

for the cream and the topping

  • 1 teaspoon agar powder
  • 2 cups hazelnut almondmilk coffee creamer
  • 2 tablespoons sliced almonds
  • 1 teaspoon bee pollen
In This Recipe

Directions

for the compote

  1. Slice the rhubarb and add it into a mixing bowl with all the other ingredients and set aside – in the fridge preferably – for at least 30 minutes.
  2. Preheat the oven at 400°, transfer the marinated fruit and their juice in a pan and bake for 20-25 minutes. Set aside to cool.

for the cream and the topping

  1. In a saucepan add the agar powder, pour the creamer slowly stirring with a whisk. Switch on the flame and bring to boil.
  2. Simmer for 5 minutes, going on stirring to prevent an uneven gelatinization and pour the mixture in a bowl.
  3. When it’s cool put it in the fridge to set completely – it’ll become more compact than a pannacotta.
  4. Cut it in pieces and blend it until smooth.
  5. Pour alternatively some compote and some cream in 3 jars and top with almonds and pollen. I made the first divided in 3 layers – compote, cream, topping -, the second in 6 – compote, cream, topping, compote, cream topping – and the third pretty random, for a cowy result.

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