Tapioca porridge with baked rhubarb

Cooking ingredients

250g/9oz light soft brown sugar

4–5 tbsp light brown sugar

4–5 cardamom pods, seeds removed and finely ground

3 tbsp fine desiccated coconut

2 tbsp finely ground pistachios (or any other nuts of choice)

2 tsp rosewater

1 tsp vanilla extract