Delightfully soft and crumbly rhubarb & polenta cakes with strawberry orange blossom compote, from Henrietta Inman's cookbook Clean Cakes, free from gluten, dairy & refined sugars.

Ingredients

• 1 tbsp milled flax seeds
• 3 tbsp filtered water
• ½ tsp apple cider vinegar (ACV)
• 120 ml (4 fl oz/½ cup) almond milk(or see recipe for nut milks)
• 300 g (10½ oz) rhubarb
• Finely grated zest of 1 orange
• 140 g (5 oz/⅔ cup) coconut nectar
• 1 tsp vanilla extract
• 200 g (7 oz) rhubarb
• 1 vanilla pod (bean), cut in half lengthways and seeds scraped out
• 1–2 tbsp raw honey or coconut nectar
• 4 oranges
• 300 g (10½ oz) strawberries, cut into quarters
• 3 tsp orange blossom water