Refreshing Rhubarb and Tofu Layered Dessert
Elevate your dessert game with this Refreshing Rhubarb and Tofu Layered Dessert—a light, vibrant treat that’s perfect for any occasion! This no-bake recipe masterfully pairs the tangy sweetness of stewed rhubarb with a silky tofu cream sweetened with maple syrup and vanilla, creating a uniquely luscious blend of flavors. A crumbly biscuit base adds texture and richness, while a hint of lemon juice brightens each bite. This vegan-friendly dessert comes together effortlessly with a prep time of just 20 minutes, plus a quick chill for the perfect set layers. Ideal for dinner parties or guilt-free indulgence, this layered treat is as visually stunning as it is delicious. Garnish with fresh mint for a pop of color and flavor, and wow your guests with its refreshing taste and elegant presentation.
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Recipe Information
Ingredients
- 500 g Rhubarb
- 100 g Granulated sugar
- 300 g Firm tofu
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 150 g Plain biscuits or graham crackers
- 50 g Unsalted butter
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 sprigs Fresh mint leaves
Instructions
Wash and cut the rhubarb into 1-inch pieces.
In a saucepan, combine rhubarb, granulated sugar, and lemon juice. Cook over medium heat for 10-12 minutes until the rhubarb softens and breaks down.
Mix the cornstarch with 2 tablespoons of water to make a slurry. Add it to the rhubarb mixture and cook for 2-3 minutes until it thickens. Remove the saucepan from heat and let it cool completely.
While the rhubarb mixture cools, blend the firm tofu, maple syrup, and vanilla extract in a food processor until smooth and creamy. Set aside.
Place the biscuits or graham crackers in a food processor and pulse until they become fine crumbs. Melt the unsalted butter and mix it into the crumbs until the mixture resembles wet sand.
In serving glasses or a trifle dish, start layering: begin with a layer of the biscuit crumble, followed by the tofu cream, and then the cooled rhubarb mixture. Repeat the layers until the glass is full, finishing with a rhubarb layer on top.
Chill the assembled dessert in the refrigerator for at least 2 hours to allow the flavors to meld.
Garnish with fresh mint leaves before serving. Enjoy your refreshing rhubarb and tofu layered dessert!
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 245.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 951 mg | 73% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1854 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
