Not only can you serve the dish as a dessert but also add to your granola, yoghurt or toast for breakfast and even serve with roasted meat.
Here you have sour rhubarb balanced by honey or maple syrop and spiced with ginger, and walnut-coffee crumbs are a wonderful rough addition which makes the whole dish perfectly composed. Definitely a must-try, beautiful light dessert.
4 rhubarb stalks about 25-30 cm length
2 tablespoons honey or maple syrop
1 tablespoon olive oil
1 teaspoon good-quality ground coffee
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
a pinch of nutmeg
optionally yoghurt, granola or toasts to serve
Wash your rhubarb and cut the stalks into 5 cm length pieces. Heat 1 tablespoon olive oil in a pan over low heat and add rhubarb. Stir for half a minute and add honey or maple syrop, half a teaspoon ginger, half a teaspoon cardamom and a pinch of nutmeg. Cover with water (you will need 100-150 ml), cover with a lid and bring to the boil. Now remove the lid and let simmer for 5 minutes over medium heat: half of the liquid will evaporate and you will get tender spicy rhubarb in a thick sauce.
Meanwhile grind the walnuts into crumbs in a blender adding to them a teaspoon groud coffee and 1/2 teaspoon ginger.
Serve the rhubarb over yoghurt, granola or toasts, garnish with these walnut-coffee crumbs and enjoy, your lovely healthy dessert is ready!