Rhubarb/cardamom pudding with raw almond/oat topping: GF/DF (serves 4)

  • 2 1/2 cups (6 dl) water
  • 1/2 cup (1 1/4 dl) sugar
  • 1/2 t cardamom (crushed)
  • 600 g rhubarb cut in thin slices
  • 2 T potato or corn starch

Boil the water, sugar and cardamom. Add the rhubarbs and let it boil for 15 minutes or until the rhubarbs are soft. Mix the potato or corn starch with a little cold water and add it to the pudding. Pour into four serving cups. Keep the pudding refrigerated till it’s time to serve.

Topping:

  • 3 T vegan butter
  • 1 T sugar
  • 5 T gluten free oats
  • 1/4 cup (1/2 dl) almonds chopped
  • 1 pinch of sea salt

Mix the ingredients for the topping, and sprinkle it on top of the pudding just before serving.

Can be served with almond or coconut milk.

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