Crushed freeze dried raspberries for a bit of colour
Instructions
Wash and roughly chop the rhubarb, peel and cut the apple into slices. Add to a pot with the vanilla, ginger and water, cover, boil, reduce to a simmer and cook for five minutes.
Rinse the amaranth under running water then add to the pot with coconut milk, cook for another 10-15 minutes until done.
Serve with a dollop of coconut yoghurt and a drizzle of pure maple syrup.
Enjoy!
Notes
Nutrition panel is an estimate only, and is for one serving size.