Rhubarb & Ginger Coulis

makes 250 ml (9 fl oz/1 cup)

I love serving this coulis on top of raw-food fruit tarts, or drizzled over a huge fruit salad. You could also drizzle some of this into a mason jar and add some cooled green tea and ice for a refreshing iced tea.

60 g (2¼ oz/½ cup) chopped rhubarb (stalk only, no leaves)

2.5 cm (1 inch) knob of fresh ginger, peeled and chopped

125 ml (4 fl oz/½ cup) coconut nectar

½ teaspoon vanilla powder

• Blend all the ingredients in a high-speed blender until smooth.
• Store in a clean, airtight glass jar or squeeze bottle for easy serving. The coulis will keep in the fridge for 3 days.