GINGERY POACHED RHUBARB WITH COCONUT NICE CREAM AND GINGERBREAD CRUMBLE

Serves 4

For the gingerbread crumble:

80 g (3 oz/¼ cup) cashews • 40 g (1½ oz/¼ cup) Medjool dates, pitted and roughly chopped
¼ tsp ground ginger • ¼ tsp ground cinnamon (or more to taste)
¼ tsp grated or ground nutmeg • 2 large pinches of Himalayan crystal salt or sea salt

For the rhubarb:

4 rhubarb stalks, chopped into 5 cm (2 in) pieces
zest and juice of 1 orange • 1 tsp vanilla extract • 1.5 cm (½ in) grated ginger • 2 tsp honey

For the coconut nice cream:

4 bananas, peeled and frozen • 4 tbsp coconut milk, chilled (thick part only)
4 tbsp desiccated coconut • 60 ml (2 fl oz) coconut oil, melted
1 tbsp maple syrup

This is such a deliciously pretty dish – the flavour combination of rhubarb, coconut, orange and ginger is a real triumph. The gingerbread crumble will stay fresh for up to 2 weeks, stored in an airtight container in the fridge. It’s delicious sprinkled on top of fresh fruit, smoothie bowls or nice cream, of course.

To make the crumble, put the cashews into a food processor and process until coarsely ground. Add the dates, spices and salt. Process again until well combined. Set aside.

For the rhubarb, put all the ingredients in a heavy-based pan with a lid. Bring to the boil, then turn off the heat and leave to sit with the lid on. The rhubarb should be lovely and soft. Leave to cool to room temperature.

Make the coconut nice cream by simply blending the ingredients in a food processor until thick, creamy, and smooth, scraping down the sides every 30 seconds. To serve, spoon the coconut nice cream into little cups, top with the poached rhubarb and scatter over the gingerbread crumble.

Top Tip: For a choco-coconut Bounty paradise experience, stir through some chopped chocolate.