Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed

Juice and zest of one orange

1/4 cup maple sugar or brown sugar

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.

Uncover and continue to cook another five minutes. Remove from heat, cool.

Vegan Chocolate Mousse

400 ml coconut cream

2 tblspn cocoa powder

1 cup (tightly packed) soft dried dates, pitted

300g good-quality dairy free dark chocolate, roughly chopped

4 small ramekins, glasses or cups to serve