Serves 4

Rhubarb compote:
2 cups rhubarb, diced
1 cup strawberries, chopped
Juice 1 orange
2 tbsp agave syrup/ honey
1/4 tsp vanilla
1/4 cup water

Method: in a saucepan combine the rhubarb, water, agave, vanilla and orange juice. Add the rhubarb and place on medium heat for 5-8 minutes to allow the rhubarb to stew. When you can feel it has softened, add the strawberries and continue to cook for another 3 minutes. Transfer into a large bowl and allow it to cool.

Cashew Cream:
1/2 cup cashews, soaked
1 cup water
3 medjool dates, soaked if hard

* If you don’t have time to soak your cashews, boil a kettle and pour over the cashews, let sit for 60 seconds and drain.

Method: Add all ingredients to your blender and blend until smooth.

To compile:
Simply place 1/4 of the compote mixture into each serving dish or glass, top with 1/4 of the cream mixture. Scatter with cinnamon and strawberries to garnish.