Sweet Sushi with Kiwi and Rhubarb

Trim and rinse the lemongrass. Peel the ginger and cut into slices. Mix both with the rice, coconut milk, palm sugar and star anise

and simmer over low heat for 15-20 minutes. Cover with a kitchen towel and let stand about 25-30 minutes until the rice is tender and the liquid is absorbed. Allow the rice to cool in the refrigerator for 40 minutes. 

Meanwhile, peel the rhubarb and cut in half crosswise. Cut with a vegetable peeler lengthwise into thin slices. Bring 300 ml (approximately 1 1/4 cups) of water with the granulated sugar to a boil and add the rhubarb slices. Blanch 2-3 minutes and drain in one layer on paper towels.

Peel the kiwis and set 2 aside. Cut the remaining kiwis into pieces and mash together with the powdered sugar. Press through a sieve, mix with the lime juice and place in small bowl.