Apple, rhubarb and goji berry crumble with vanilla cashew cream

Vanilla cashew cream

• 150 g raw cashews (see Tips)
• ¼ tsp vanilla bean paste
• 80 g water
• 1 tbsp rice malt syrup

Crumble

• 50 g raw almonds (see Tips)
• 50 g rolled oats
• 30 g coconut sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 20 g coconut oil

Apple, rhubarb and goji berry compote

• 500 g rhubarb, cut into pieces (approx. 3 cm)
• 1 Pink Lady apple, cored and cut into quarters
• 50 g freshly squeezed orange juice
• 30 - 60 g rice malt syrup
• 1 vanilla bean, split into halves lengthways, with seeds scraped
• 2 tbsp dried goji berries