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
Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject โ vegan food

Vegan Ginger Cookies with Stewed Rhubarb and Sweet Cashew Cream.
Ingredients
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
Instructions
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
Ohh Chris, this looks absolutely divine! Ginger and rhubarb are such a great combo and even better served like this ๐
It tastes as good as it looks Natalie – I’ve been dreaming about it ever since I made it!
I’m not vegan (been vegetarian for 24 years) but my diet these days is mostly plant-based and it’s great that there are so many vegan recipes around now.
I’m not vegan either Cathy but I would say I’m ‘on the road to vegan’. I’ve been vegetarian for 30 years and am now phasing out and replacing dairy and eggs where I can – don’t miss it at all in this recipe!
I had one of the best desserts recently and it included rhubrab & ginger. Your cookies look amazing, I need to try out vegan baking and I have never tried cashew cream either so it seems that this is the recipe I should start with!
Do let me know how you get on if you have a go at making it Laura!
I love ginger cookies. Love the idea of layering it with the rhubarb. Yum!
They are just made for each other Jenn!
This sounds so delicious, Chris! Ginger cookies and rhubarb – what a great combo! Just perfect for spring! ๐
It really is! ๐
What a lovely dessert , I have never made cashew cream so that is on my to do list, since I too have an optimum blender.
Fab, it works so well in the Optimum ๐
The cookies sound amazing, and the parfait sounds even better especially that it’s made with the cookies ๐ I love rhubarb, so this sounds really lovely!
Thanks Diana ๐ Rhubarb is one of those seasonal foods which I really miss once it’s gone and which heralds spring so brilliantly!
Totally marvellous Chris. Ginger and rhubarb is a match made in heaven and I love how you’ve veganised the whole thing. Your cashew cream looks just like the “real deal”.
The Froothie does an incredible job, I don’t know how I’ve survived without a blender for so long! This dessert was such a hit with Mr TS, he keeps talking about it!
This looks delicious, have just bought some scrummy rhubarb, which is ear marked for a recipe but may well give this a go. Cashew cream is on my list, as it making a nut cheese. Need to get my boy’s appetite back so anything new or a tempting flavour is on my try list x
Hi Chris,
Never before have I seen such treats that seem to want to leap off the picture and onto my tongue. Just reading about the cashew cream had me drooling.
Do you ever use sweets to decorate children’s versions of your recipes or would some of the uncertainties over the ingredients put you off using them?
Regards,
Steph
Hi Steph, thank you for your kind words! I do use sweets if they are suitable for vegetarians – my lot aren’t big fans of overly sugary things but the occasional treat usually goes down well!