Ladies and gentlemen, for today’s delectation may I present Vegan Ginger Cookies in a Rhubarb Parfait?
Did you gasp? I did! Ginger and rhubarb just go together so well, I make a wicked jam out of them right at the end of the season with the last of those glorious spears, but today I want to share the tastiest of vegan puddings. A rich creamy dessert topping, blanketing tart rhubarb nestling on a ginger crumble which manages to be both crunchy and chewy at the same time. It’s a culinary miracle and I’m very pleased with it!
First you need to whip up a batch of vegan ginger cookies – my lot are suckers for a ginger biscuit and, until this point, my Cornish Fairings were the biscuit of choice but these are now reigning supreme as Ginger Biscuit Number One at Thinly Spread.
Vegan Ginger Cookies
- 150 g 2/3 cup plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 55 g 1/4 cup vegan margarine
- 175 g 3/4 cup caster sugar
- 1 tsp egg replacer whisked into 1 tbsp water until frothy
- 2 tbsp black treacle
- Preheat your oven to 160C/Gas 3
- Grease 2 baking trays
- Sift the flour, bicarb and spices into a bowl
- Cream the margarine with 3/4 of the sugar in a large bowl (I use my stand mixer for this)
- Stir in the egg replacer and treacle
- Mix in the flour and spices and stir thoroughly with a wooden spoon, bringing it all together to make a soft dough
- Take walnut sized pieces of dough and roll into balls, roll the balls in the leftover sugar and place about 5cm apart on the baking trays
- Bake for 10-12 minutes until the biscuits are just firm
- Remove from the oven and bang the trays on your work surface (this was a tip from Ms Cupcake's book 'The Naughtiest Vegan Cakes in Town', it helps the cookies to spread and crackle like non vegan cookies do)
- Using a spatula, transfer the cookies to a wire rack and leave to cool (or eat warm, they are delicious!)
I had to grab a few cookies before they all vanished because I had earmarked them for this dessert – it was one of those recipe ideas which pop into my head and just won’t leave until it’s made. I stewed 200g pink rhubarb with a sprinkling of sugar until it was soft (don’t add water, just put it on a low heat and cover it, stirring occasionally). While it was cooling I made up a batch of cashew cream – cashew cream is a vegan lifesaver and, if you make it in a high speed blender like my Froothie Optimum G2.1, I think you would be hard pressed to tell the difference between this and dairy cream.
Sweet Cashew Cream
- 1 cup cashews soaked in water for at least 2 hours (you will need to soak them for longer if your blender isn't powerful enough to get that creamy texture)
- 1/2 cup water
- 1 tsp vanilla extract
- 1 tbsp maple syrup/agave nectar
- Put half the water and everything else into your blender and blend on high speed until thick and creamy
- Add more water gradually if it's too thick, until you reach your desired consistency
- Taste and add more vanilla or sweetener if required
Break the vegan ginger cookies into small pieces and place into your serving glass, top with a little of the cooled rhubarb and a spoonful or two of cashew cream. This amount of rhubarb serves 4 people, you will have cashew cream left over (unless you have been very generous) but it won’t last long – use it on scones, on fruit, on crumbles and pies!
Disclosure: I’m an ambassador for Froothie so expect many more recipes to come using my Optimum G2.1 Blender – the latest addition to the Froothie Blender range! So far I’ve been using it to make hummus, soups, sauces, nut butters, smoothies, cashew cream and more. My posts will contain affiliate links, buying through the links won’t cost you any more but I will earn a small commission which will enable me to keep blogging at Thinly Spread. Look out for my full review of the Froothie coming very soon. All opinions are, as always, my own.