Rhubarb, dates and amaranth

Ingredients:

3 cups prepared rhubarb stalks (rhubarb clean, cut into pieces), 1/2 cup washed and cut soft dates, 1 tablespoon of cinnamon (ginger), 1.25 cups of coconut milk, 1/2 cup amaranth groats, 1/2 tsp. salt.

Cooking method.

Soak the amaranth crock for the night. Drain the water. Allow to dry. Add a cup of amaranth, a cup of coconut milk and salt. Bring to a boil, reduce heat and cook for 15 minutes at the lowest heat. Then, taking off the pan from the heat, let stand for another 10 minutes for swelling. In another saucepan, combine three cups of rhubarb, a quarter cup of coconut milk, one tablespoon of cinnamon (ginger) and half a cup of prepared dates. Heat on medium heat until the rhubarb is boiled. Mix rhubarb with groats of amaranth, put on plates. You can sprinkle the finished dish with coconut chips.