Coconut pudding with baked rhubarb

Ingredients:

Cake

• 1 cup roasted pistachios
• 1/4 cup sugar
• A pinch of coarse salt
• 3 tablespoons coconut oil, room temperature

Malabi

• 6 tablespoons cornstarch
• 1 tbsp vanilla paste or extract, or to taste
• 3/4 tsp coconut extract, or to taste
• 0.5 tsp rose water (optional), or to taste
• 2 cans of 400 gr. coconut milk
• 0.5 cups of sugar
• 1/4 teaspoon coarse salt

Rhubarb

• 0.7 kg rhubarb, cut into 1 cm pieces.
• 3/4 cup sugar
• 1 tbsp vanilla paste or extract
• 1/8 teaspoon coarse salt
• Zest of 1 lemon

Preparation:

1. Cake:
   
   Combine the pistachios, sugar, and salt in a food processor and process until coarsely ground. Add the coconut oil and pulse until the mixture comes together. Divide the mixture among 8 cups and press down firmly with the back of a spoon. Set aside.
2. Malabi:
   
   In a medium bowl, combine cornstarch, vanilla extract, coconut extract, rose water, if using, and 1/2 cup coconut milk.
   
   In a medium saucepan, combine the sugar, salt, and remaining coconut milk and heat over medium heat. Cook, stirring frequently, until the mixture comes to a boil, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue cooking, whisking, until the mixture thickens, 1-2 minutes. Taste and add more of any of the extracts, if desired. Divide the mixture evenly among eight cups (about 1/2 cup per serving), then cover and refrigerate for 4 hours or overnight.
3. Preheat oven to 160°C.
4. Rhubarb:
   
   Place the rhubarb on a rimmed baking sheet and sprinkle with sugar, vanilla bean paste, salt, and lemon zest. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 15 minutes. Let cool to room temperature. Refrigerate overnight in an airtight container if making ahead. Just before serving, arrange the rhubarb on the malabi.