Tag: Rhubarb

Vegan Rhubarb & Ginger Cheesecake

Tis the season for rhubarb. Yes, rhubarb is starting to sprout it’s beautiful pink stalks from the ground and we can now enjoy, what I believe, is one of our most underestimated fruits. Let’s celebrate all things rhubarb!

It’s only in recent years that I have come to appreciate this delicious fruit, it was one of those things that I turned my nose up at all my childhood and avoided at all costs. That is until I actually tried it.

We had to move our rhubarb plant when we got our chickens, it now resides in our front garden and has taken a couple of years to reestablish itself, but this year it looks like we may have a bumper crop. I love the sharpness of rhubarb, and the contrast it brings to a sweet dessert.

I don’t know if you’ve seen Amy’s delicious Elderflower cheesecake? I didn’t get a chance to taste her creation, but I have adapted it and it is easily versatile to whatever works seasonally. So here is my rhubarb version and what goes perfectly with rhubarb? Ginger – obvs!




Rhubarb & Ginger Cheesecake

For the crust:
50g almonds (soaked for 30 mins)
150g hazelnuts
150g dates
2 tspn ground ginger

For the filling:
350g cashews (soaked overnight, or for at least 4 hours)
85 ml coconut oil
2 tbsp maple syrup
1 tspn vanilla extract
Juice of half a lemon

For the topping:
5 stalks of rhubarb
A thumb sized piece of ginger (grated)
2 tbsp xylitol
3 tbsp water

  • Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
  • Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
  • Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and ginger. The mixture should start to come together in firm, sticky clumps.
  • Press the base mixture firmly down into a non-stick 20cm springform cake tin.
  • Set in the fridge whilst you prepare the topping.
  • Melt the coconut oil in a pan. Rinse the cashews and put in a high-speed blender along with the coconut oil and remaining ingredients and blend until smooth.
  • Spoon the mixture onto the base and spread out evenly.
  • Set in the fridge for a few hours or overnight.
  • Gently release the springform pan and ease the cheesecake away from the base.
  • Rinse the rhubarb stalks and chop into pieces, add to a pan along with the xylitol, water and grated ginger. Cook on a medium heat for 15-20 minutes until very soft. Stir thoroughly and leave to cool. Once cooled spread evenly over the cheesecake.


Veronica x

Rhubarb Crumble

We are just entering Rhubarb season – everyone shout hooray! Last year I bought my first rhubarb plant and it is working its magic in a little spot on my allotment! I can’t wait to eat some from it. I am a big fan of Rhubarb and it is the plant that keeps on giving, growing back year after year, with its bright pink stalks providing some sharp fruitiness.

Rhubarb plant

We also have a little Rhubarb plant in our garden and it has spent a year reviving itself after we had to move it away from the Chickens! Look at the beautiful colour of these stalks!


Rhubarb crumble


Vegan crumble


Recipe: Rhubarb Crumble

5 stalks of Rhubarb
2 tbsp xylitol sugar
1 tsp ground ginger
1 tbsp water

For the topping:
1 cup of oats
1 cup of spelt flour
2 tbsp of xylitol sugar
1 tbsp chopped hazelnuts
1 tbsp sunflower seeds
2 tbsp vegan margarine
A few drops of water

1. Chop up the rhubarb, and simmer in a pan with the water, xylitol sugar and ginger for 15-20 minutes.
2. Meanwhile, blend your oats, flour, hazelnuts and sunflower seeds in a blender (or by hand),  add the margarine and a few drops of water.
3. Once the rhubarb has cooled slightly add to a dish, and top with your crumble topping.
4. Cook in the oven for 20-25 minutes at 180C.
5. Serve with dairy free ice cream or custard.

Enjoy Rhubarb season!

Veronica x