Leche de ruibarbo

Ingredientes

• 1 lb rhubarb - sliced diagonally into 1/2" to 1" pieces
• seeds from 5 cardamom pods, ground or about 1/2 teaspoon ground cardamom
• 1/4 cup maple syrup
• 1 tablespoon edible rose water
• 1 teaspoon vanilla extract
• 3 - 3 1/2 cups any dairy-free milk of choice

Preparación

1. 1

   In a medium saucepan, combine the rhubarb, cardamom, maple syrup, rose water, and vanilla extract. Bring the mixture up to a gentle simmer and cook over medium heat for about 7-10 minutes, until the rhubarb is soft and jammy. Let cool to room temperature.

2. 2

   In an upright blender, combine all of the stewed rhubarb with the dairy-free milk and blend until smooth. Transfer to an air-tight container and let chill completely in the refrigerator. Serve the rhubarb milk on its own over ice, over iced matcha, or blend with a frozen banana to make it into a smoothie.