The rhubarb season has begun and I just completed my first corresponding creation. What do you reckon?
Rhubarb compote: Peel and finely chop rhubarb. Taste with vanilla extract and sweetener to your liking and simmer until soft. If needed, add water. Once soft, add 8 g agar agar pro 500 ml compote. Transfer to portion molds and allow to set in the fridge.
Cashew cream: Soak 100 g cashew nuts in water for 30 minutes. Remove the water and add the juice and zest of a lemon, 50 g coconut butter, 75 ml coconut cream as well as agave syrup to your liking. Blend until super smooth and transfer to the portion molds with rhubarb. Allow to set in the fridge.
Assembly: Remove the rhubarb and cashew creations from the molds. Decorate with rhubarb peel curls as well as daisy and forget-me-not blossom.