1: Chop the rhubarb into 1 centimetre slices.

2: Grate the ginger.

3: Add all the compote ingredients to a pan, bring to the boil and then simmer for 15 minutes until it starts to thicken. Leave to cool.

4: Scoop out the solid coconut cream from the tins of coconut milk.

5: Save the coconut water for smoothies,

6: Place the cream in a bowl with the vanilla seeds and whip with a hand whisk until it is slightly stiff like whipped cream.

7: Put a portion of the compote in a desert bowl and a portion of the cream, and swirl gently together to mix.

8: Serve topped with crumbled pistachios or chopped mint.

Photo source: www.sweetsugarbean.com