Vanilla rice cream with rhubarb and strawberry compote

Ingredients

For 1 serving

• Rice flour40 g
• Soy milk250 ml
• Vanilla extract1 teaspoon
• Rhubarb80 g
• Strawberries80 g
• Brown sugar2 teaspoons
• Hemp seeds10 g

Contains: soy,

In season: April – June

Method

1. Wash the rhubarb, remove the leaves (they are not edible) and any stringy fibres, then cut the stalks into pieces of about 1 cm; wash the strawberries, hull them and cut them into small pieces.
2. Put them in a small pan with the brown sugar and 2 tablespoons of water and cook over medium-low heat for 10 minutes, stirring now and then, until the rhubarb breaks down into a thick compote.
3. Meanwhile, in another small pan, off the heat, mix the rice flour into the soy drink with the vanilla extract, whisking until there are no lumps.
4. Cook over low heat for 5 minutes, stirring constantly, until the cream thickens and coats the spoon.
5. Pour the cream into a bowl, add the warm compote and finish with the hemp seeds.