Refreshing Rhubarb And Tofu Layered Dessert Food

30 BEST RHUBARB DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rhubarb treat in 30 minutes or less!

LAYERED RHUBARB CRISP

Steps:

• In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly., In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

REFRESHING RHUBARB AND TOFU LAYERED DESSERT

Steps:

• For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
• Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
• When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
• To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
• To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
• Keep refrigerated until ready to eat. Enjoy! :).

BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE

Steps:

• Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
• Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
• Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
• Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
• Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.

DREAMSICLE TOFU PIE

Steps:

• Place all ingredients in a blender or food processor and process till smooth. Pour into molds, cups or pie plate and freeze at least 4 hours. Cut or unmold and serve.

4-LAYERED RHUBARB DESSERT

Steps:

• First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
• For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
• Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
• In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.