Ingredients
Stewed rhubarb and apple
Coconut sago
To serve
Method
1.Place rhubarb, apple, water and cinnamon in a pot, cover and bring to a simmer. Cook for about 5 minutes, stirring often, until fruit collapses. Add a little more water if it looks like it is drying out. Remove cinnamon stick and sweeten to taste with syrup, honey or sugar.
2.Rinse sago in a sieve then place in a pot with coconut milk, water and vanilla. Bring to a gentle boil, stirring constantly. Simmer on low-medium heat for 6-8 minutes, stirring frequently, until sago is cooked (when most of the white balls are clear and the texture is thick and quite gluggy). Sweeten to taste with syrup, honey or sugar. Stir in enough milk to loosen the sago and make it less gloopy.
3.Divide just over one third of the stewed fruit between 4-6 serving glasses. Top with half the sago, another equal layer of fruit and the rest of the sago. Top with any remaining fruit and a dollop of cream or coconut yoghurt. Dust with cinnamon just before serving warm.
