Layered Rhubarb Dessert.

Vegan Rhubarb Dessert, a layered dessert with layers of ginger biscuit, rhubarb compote and cashew cream. It looks very much like a parfait.

An easy, layered rhubarb dessert with tart rhubarb compote, crunchy ginger biscuit crumble, and silky cashew cream. Vegan, no-bake, and perfect for spring. Serve in individual glasses or a large dish for a show-stopping, spoonable pudding.

Course Dessert

Cuisine English

Diet Vegan

Keyword rhubarb dessert, rhubarb recipes, vegan dessert

Prep Time 15

Cook Time 15

Cashew Soaking Time (Optional) 8

Total Time 22

Servings

Calories 210kcal

Author Chris Mosler | Thinly Spread

Ingredients

For the Cashew Cream (makes more than you will need for this recipe)

150 g cashews
125 ml water
1 tsp vanilla extract
1 tbsp maple syrup

For the Ginger Biscuits

38 g plain flour
1/3 tsp baking powder
1/3 tsp bicarbonate of soda
1/2 tsp ground ginger
1/3 tsp ground mixed spice
1/4 tsp cinnamon
20 g vegan butter
20 g caster sugar
1 tbsp golden syrup
pinch of salt

For the Stewed Rhubarb

200 g pink rhubarb
1 tbsp sugar

UK Measurements - US Measurements

Instructions

To Make The Cashew Cream (makes more than you will need for this recipe)

Soak the cashews overnight in cold water or place them in boiling water for an hour to soften.
Put the soaked cashews, 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

To Make The Ginger Biscuits

Preheat your oven to 180C/350F.
Grease and line a baking tray.
Sift the flour, bicarb baking powder and spices into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Add the golden syrup and mix together well.
Bring it all together with your hands to make a smooth dough.
Break into 4 small walnut sized pieces, roll into balls and place on the greased backing trays with space to spread between each ball.
Bake for 8-10 minutes until they have spread, turned golden brown and taken on their characteristic crackled top look. Give the tray a bang on your work surface to help the cookies spread if they are still ball shaped.
Leave to cool for 5 minutes on the baking trays before moving carefully with a spatula to wire racks to cool completely.

To Make The Rhubarb

Put rhubarb and sugar in a small saucepan over a low heat and cover.
Simmer until soft, stirring occasionally.

To Assemble

Crumble the cooled biscuits into 4 glasses.
Spoon in a quarter of the rhubarb compote.
Top with cashew cream.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Rhubarb
Fresh rhubarb works best, especially early forced rhubarb for a tender, pink compote. Main crop rhubarb is slightly sharper and greener but just as delicious. If you are short on time, you can use ready-made rhubarb compote.

Ginger Biscuits
Homemade ginger biscuits add extra warmth and texture, but good-quality shop-bought ginger biscuits work perfectly. Simply crush them roughly for a mix of crumbs and small chunks to keep that crunchy-chewy contrast.

Cashew Cream
A blended cashew cream gives a rich, lightly sweet topping that feels indulgent but fresh. For a quicker version, use thick vegan Greek-style yoghurt or whipped vegan cream. Choose something spoonable rather than pourable so the layers hold their shape.

Sweetness
Adjust to taste. Rhubarb can vary in sharpness, so you may want a little extra maple syrup or icing sugar in the cream layer.

Nutrition