Rhubarb Pistachio Financiers, Rhubarb, Lime & Ginger Compote with Pistachio Lime Cream

Preheat your oven to 350 F degrees and set out a non-stick mini muffin tin.

Add the chopped rhubarb to a small bowl, sprinkle with 1 tbsp of coconut sugar and let sit for at least 10 minutes.

In a medium bowl, combine the remaining ½ cup coconut sugar, oat flour, ground pistachios, ground flax,and fine sea salt. Stir to combine.

Add in the milk, lime juice, and zest, followed by the melted coconut oil. Stir until a smooth batter forms. Adding the melted coconut oil last and stirring quickly distributes it evenly before it hardens, this will ensure a smooth batter and avoids solid chunks throughout the batter.

Drain the chopped rhubarb (the coconut sugar will have drawn out some liquid) and fold it into the batter. Leave to rest for 5 minutes.

Lightly brush the mini muffin tin with coconut oil (or line with mini cupcake wrappers if the tin is not nonstick). Using a 1.5‑inch cookie scoop or a teaspoon measure, fill approximately 16 muffin cups with batter. These financiers do not rise much, fill the cups generously – however be sure not to overfill.

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs. Leave to rest for 10 minutes, then gently lift each financier out of the tin with a small spatula and transfer to a wire rack to finish cooling.

Serve these on their own, or a scoop of pistachio lime cream and spoonful of rhubarb compote with ginger and lime.

Heat a small saucepan over medium‑high heat. Add the rhubarb, lime juice, ginger, maple syrup, and salt. Bring to a simmer, then reduce the heat to medium‑low and cook gently for about 20 minutes, or until the rhubarb has softened, thickened, and the liquid has reduced.

Cooking the rhubarb until the liquid is fully reduced, will avoid making the financiers soggy. Shortening the cooking time will achieve a looser, sauce-like consistency.

Take off the heat, let cool and store in the fridge in an airtight glass container until ready to use.

Soak the pistachios in cold water for at least 6 hours (or cover with boiled water and let soak for 1-2 hours to shorten the prep time).

Once soaked, drain and rinse the pistachios. Remove the skins to give the cream a brighter, greener colour. Once soaked the skins slip off easily.

Add the pistachios to a food processor and process on high until very creamy and nut butter-like (this can take 2-3 minutes).***

Add the melted coconut oil, milk of choice, lime zest, pinch of salt and maple syrup. Continue to process until you have reached a smooth and creamy consistency.

Use the cream right away or refrigerate it in an airtight container to firm up slightly. Stir before serving. The cream will keep for up to 3 days in the refrigerator (or 1-2 months in the freezer).