Rhubarb + Raspberries Cream Jars

• for the compote
• 225 grams rhubarb (4 stalks)
• 225 grams raspberries
• 2 tablespoons coconut sugar
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced - meyer for me
• for the cream and the topping
• 1 teaspoon agar powder
• 2 cups hazelnut almondmilk coffee creamer
• 2 tablespoons sliced almonds
• 1 teaspoon bee pollen

1. Slice the rhubarb and add it into a mixing bowl with all the other ingredients and set aside - in the fridge preferably - for at least 30 minutes.
2. Preheat the oven at 400u0b0, transfer the marinated fruit and their juice in a pan and bake for 20-25 minutes. Set aside to cool.
3. In a saucepan add the agar powder, pour the creamer slowly stirring with a whisk. Switch on the flame and bring to boil.
4. Simmer for 5 minutes, going on stirring to prevent an uneven gelatinization and pour the mixture in a bowl.
5. When it's cool put it in the fridge to set completely - it'll become more compact than a pannacotta.
6. Cut it in pieces and blend it until smooth.
7. Pour alternatively some compote and some cream in 3 jars and top with almonds and pollen. I made the first divided in 3 layers - compote, cream, topping -, the second in 6 - compote, cream, topping, compote, cream topping - and the third pretty random, for a cowy result.

compote, rhubarb, raspberries, coconut sugar, honey, vanilla, lemon, cream, agar powder, hazelnut almondmilk, almonds, bee pollen

Taken from food52.com/recipes/50977-rhubarb-raspberries-cream-jars (may not work)