Coconut millet with rhubarb

Ingredients for 4 servings:

• 200 g millet
• 400 ml coconut milk
• 50 g brown cane sugar
• 500 g rhubarb
• 15 g sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

lactose-free, gluten-free, vegan

Wash the millet under running water, add it to a saucepan with the coconut milk and cane sugar, bring to a boil briefly, and then simmer over low heat for about 20 minutes. Meanwhile, trim and peel the rhubarb, cut it into roughly 3 cm long pieces, and add it to a saucepan with a splash of water. Heat the rhubarb gently until it breaks down, then add the sugar and vanilla sugar and continue to simmer until the sugar has dissolved. I like my rhubarb sour; if you prefer it sweeter, just add a little more sugar. Place the coconut millet and rhubarb into small bowls. This dessert tastes good warm or cold, and is especially delicious with warm millet and chilled rhubarb. This serving serves four as a dessert or two as a sweet meal.