Ingredients
4 servings
1/2 cup grated coconut
400 g rhubarb
the juice from 1/2 lemon
1 dl liquid honey
For serving:
vanilla ice cream or custard
Do this
Toast the coconut in a dry, hot frying pan until nicely colored. Remove the coconut to a plate and let cool.
Rinse and possibly peel the rhubarb depending on how coarse it is. Cut the rhubarb into pieces about 3 cm wide. Place the rhubarb in a saucepan and pour over the lemon juice and honey. Let the rhubarb simmer on low heat for about 5 minutes.
Distribute the melted rhubarb in glasses or on plates and sprinkle the toasted coconut on top.
To serve: Serve immediately with a dollop of vanilla ice cream or thickly whipped custard.