Tart fleshy rhubarb sticks and caramelised toffee folded into creamy silken tofu; Rhubarb Burnt Sugar Mousse.
Wrestle with a luxurious taste sensation. And, let your lips quiver.
This dish will kerb any belief that vegan food can’t be this super yummy.
- When you’ve got your nephew and niece visiting for the weekend. And, you need a lush dish that’ll have some sweet but will have the goodness of rhubarb kicked in
- When you fancy a sublime dish but that doesn’t take much effort in rustling up. Melt into the sofa as you indulge
- When your garden is bountiful with its own rhubarb. Harvesting your own is a bonus. And, you’ve run out of ideas
Rhubarb Burnt Sugar Mousse was inspired when experimenting with burnt sugar. I had wanted to create a contrasting taste the tangy rhubarb and ended up with this concoction.
This Mousse is vegan.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g rhubarb
- 400g organic silken tofu
- 20g oats
- 100ml filtered water
- 100g unrefined cane sugar
- Pre-heat to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- In a baking tray line 1-inch rhubarb sticks. Make a sugar syrup by combining 25g sugar with the water. Pour over the rhubarb. Bake in the oven for 15 minutes.
- In a high-speed blender whizz together the oats with the tofu. Transfer to a bowl.
- In a saucepan over a medium heat, melt the sugar until it caramelises. Pour in the tofu. Switch off the heat. And, gently fold in. Don’t mix in too much.
- Lay the rhubarb and its juices at the base of any serving dishes. And pour the burnt sugar mousse.
- Serve chilled.