Rhubarb pie: Over the last few months... - Vegan Foods for Life

Vegan Foods for Life

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Rhubarb pie


Over the last few months or so I have been improving my vegan repertoire as I don’t follow recipes and like to make it up as I go along, like I did before I re learnt how to cook again after becoming vegan. Especially in the last few weeks I have wanted to make vegan versions of sweets and puddings, using little or no refined sugar. Today I made a rhubarb pie which I made up after I was given some rhubarb. I made a base of mixed nuts, 1 date and a small spoon of maple syrup, blitzed together and squashed into a cake tin. I then boiled the rhubarb and hadn’t figured how runny it would be (prob over Cooked) so I added 1/2 teaspoon of agar agar powder. Stirred it in and put it in the fridge. It worked a treat. (So the agar agar would work on helping to set any fruit I would imagine).Then I poured the liquid from a can of coconut milk and put to the side and whisked the remaining cream that was left with a little real vanilla essence. Sprinkled cocao powder on top. I think this is the stage that you would put it in the fridge for half an hour, but I couldn’t wait that long. It was delicious and very light. The cream was like a cloud on top. It would be the sort of thing you could impress your friends with at a dinner party it was that nice and so simple.Jerry this would go well with your lovely cottage pie! The photo isn’t great but you get the idea.

3 Replies

excellent creativity!

Hi Agoodenough, this looks really delicious and you're right this is just my thing as I do love rhubarb and I love coconut cream, so I'd be up for some...

You certainly have improved your repertoire by the foods you've made recently and I'm impressed, as I love healthy sweet treats. 😊

AgoodenoughAdministrator in reply to Jerry

Thank you Jerry. What with these sweet treats and cashew milk I suppose I just need to be careful not to eat too many nuts but I think that ship has sailed Haha!

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