1. Roast 500g rhubarb chopped in small pieces • the juice of 1 orange • 1 tbs fine cane (coconut) sugar • 2 star anise for 20 min at 180°C in the oven.

2. During the baking, sprinkle the rhubarb with its cooking juice to maintain it moist. Once roasted, sprinkle with lemon juice to maintain vivid colours.

3. Use this delicious roast as a basis for delicious #greatfast bowls: Greek yoghurt • roasted rhubarb • GR’EAT Granola Energy

Cashew cream

1. Soak 3 cups of cashew overnight (at least 2 hours) to activate them. Rinse.

2. In a bowl, mix 1 tbs psyllium seeds (plant-based gelling agent) with 1 cup water. Let it rest for 10 minutes.

3. Blend in a powerful blender the cashews • 3 Medjool dates (optional) • the juice of 1 lemon • 2.5 dl water

4. In a bowl mix the psyllium into the cashew mixture.
Store in the fridge in an airtight jar. Enjoy with roasted rhubarb & granola. As breakfast or dessert!