Ladies and gentlemen, for today’s delectation may I present Vegan Ginger Cookies with Stewed Rhubarb and Cream? It’s a delicious vegan dessert, perfect for spring and summer.
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!
Making Ginger Cookies
First you need to whip up a batch of vegan ginger cookies – my lot are suckers for a ginger biscuit and my Cornish Fairings are their biscuit of choice but these vegan ginger cookies are chewier while still having some crunch and are perfect for this dessert.
This recipe makes far more cookies than you need to make the dessert, keep the remainder in a tin for a couple of days – if they last that long!
Stewed Rhubarb and Cashew Cream
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 is cooling make up a batch of cashew cream – cashew cream is a vegan lifesaver. If you make it in a high speed blender I think you would be hard pressed to tell the difference between this and dairy cream!
A Layered Vegan Dessert
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!
Looking For More Vegan Desserts? Try these:
- No Bake Chocolate Tart with Raspberry Sauce
- Vegan Apple and Cider Tart
- Easy Vegan Chocolate Fudge Cake
- Chocolate Brownies with Pumpkin and Pecans
Vegan Ginger Cookies with Stewed Rhubarb and Sweet Cashew Cream.
For the Ginger Cookies (makes 20 but you only need 4 for this recipe)
- 150 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 55 g vegan margarine
- 175 g caster sugar
- 1 tsp egg replacer whisked into 1 tbsp water until frothy
- 2 tbsp black treacle
For the Stewed Rhubarb
- 200 g pink rhubarb
- 1 tbsp sugar
For the Cashew Cream (makes more than you will need for this recipe)
- 150 g 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)
- 125 ml water
- 1 tsp vanilla extract
- 1 tbsp maple syrup
To Make The Ginger Cookies (Makes 20, you only need 4 for this recipe)
- Preheat your oven to 160C/320F
- 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!)
To Make The Rhubarb
- Put rhubarb and sugar in a small saucepan over a low heat and cover.
- Simmer until soft, stirring occasionally.
To Make The Cashew Cream (makes more than you will need for this recipe)
- Put the cashew, vanilla, maple syrup and half the water 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