For the pastry

1. Preheat the oven to 200 degrees.
2. First, make the rhubarb compote.
   1. Wash and cut the rhubarb into pieces
   2. Cook with lime juice and 75 g of Zùsto
   3. While cooking, add the star anise
   4. Allow to cool and remove the star anise.
3. Whisk the organic eggs with the Zùsto until you get a frothy mixture and the Zùsto has completely dissolved.
4. Gently fold in the Alpro Coconut.
5. Sift the pastry flour with the baking powder over the eggs.
6. Add a pinch of salt.
7. Optional: 5 ml of Limoncello to spice things up.
8. Spread the dough evenly on a baking sheet lined with previously greased baking paper.
9. Bake for 10 minutes at 175°C.
10. Remove the baked biscuit from the tin, place it on a clean tea towel and remove the baking paper.
11. Spread the rhubarb compote and raspberry yoghurt on the biscuit, add some coconut flakes and roll up carefully.
12. Spread the Golden Jelly with saffron on top.
13. Sprinkle with coconut flakes and lime zest.
14. Decorate with sweet edible flowers and mint leaves.