Two-Layered Spread with Rhubarb

Rhubarb season is finally here! We have the perfect, light and airy recipe for you! Ingredients for the spread (for 2 glasses)

• 400ml plant-based milk (e.g. almond milk)
• 2-3 tbsp agave syrup (depending on sweetness)
• 4 tbsp cornstarch
• Juice of 1/2 lemon
• 1 splash of orange juice
• 1 pinch ground cardamom
• 1 tsp vanilla sugar
• 1 tbsp Hemp Purée
• 1 tbsp Hemp Oil
• 1 tbsp Fruit Mix Protein

Ingredients for the rhubarb fruit layer

• 5 stalks rhubarb
• 2 tsp coconut blossom sugar
• 1 pinch cinnamon
• 1 tsp vanilla sugar

Topping

• Hemp Seeds
• a few drops of Hemp Oil
• Mint leaf

Preparation

1. Mix cornstarch well with a little liquid – preferably with orange juice – until smooth to prevent lumps later
2. Heat plant-based milk in a pot and stir in agave syrup, orange or lemon juice, cardamom and vanilla sugar. While bringing to a boil, slowly stir in the cornstarch and simmer on low heat for about 5-8 minutes, stirring constantly
3. Remove spread from heat, let cool slightly and divide into two portions: Stir the Hemp Purée and Hemp Oil into one half and add the Fruit Mix Protein powder to the second half. Fill glasses alternately with the different colored spreads and refrigerate
4. Wash rhubarb thoroughly, peel and cut into bite-sized pieces. Place in a pot together with the remaining ingredients and heat
5. Once the sugar has caramelized slightly, cover the fruit pieces with water and cook until tender (Tip: This only takes a few minutes – best to stay nearby and test regularly). Then set aside and let cool.

Serving: Once the spread has set, remove from the refrigerator and place some rhubarb on top. You can serve the remaining rhubarb along with the spread on a plate, so you can stay flexible and mix the fruit layer as desired.