Sweet Sushi with Kiwi and Rhubarb

Ingredients

• 1 stalk lemongrass
• 2 cm ginger
• 200 g rice pudding
• 400 ml coconut milk
• 50 g palm sugar
• 2 star anise
• 1 large rhubarb stalk
• 6 kiwis
• 1 Lime (juice)
• 2 tbsp powdered sugar
• 1 tbsp sugar

Instructions

1. 1.

   Clean and wash the lemongrass. Peel the ginger and slice it thinly. Combine both with rice pudding, coconut milk, palm sugar, and star anise.

2. 2.

   Simmer on the lowest flame for 15-20 minutes. Let the rice sit covered with a kitchen towel for another 25-30 minutes to absorb moisture. Cool the rice in the refrigerator for 40 minutes.

3. 3.

   Meanwhile, peel the rhubarb and cut it crosswise into halves. Use a vegetable peeler lengthwise to slice very thin strips. Bring 300 ml water with crystal sugar to a boil and blanch the rhubarb strips for 2-3 minutes. Drain each strip on kitchen paper or place them side by side.

4. 4.

   Peel the kiwis, set aside two. Cut the remaining kiwis into pieces and blend with powdered sugar. Strain through a sieve, mix in lime juice, and divide into small bowls.

5. 5.

   For the rice dumplings, shape the cooled rice into oval rolls in your hand. Slice the kiwis lengthwise into thin slivers. Place one kiwi sliver on each dumpling and wrap it with a rhubarb strip. Arrange two dumplings on Japanese dishware and serve the kiwi sauce in a small bowl.