Brownie with soy mascarpone and rhubarb sauce.
Sweet, tart and creamy smooth, all combined in a very special dessert.
Serving Size: 6
- 2 cups rhubarb pieces, fresh or frozen
- 3-4 Tbs. sugar
- 1/4 cup water
- splash lemon juice
for the soy mascarpone
- 1 container (500 grams) about 1&1/2 cups plain soy yogurt
- 2 Tbs. raw cashew nut butter
- 1 tsp. vanilla
- 1-2 Tbs. powdered sugar
for the brownie recipe,
Pour the soy yogurt into a cheesecloth or muslin bag.
Drip over a bowl for at least 1/2 an hour to 1 hour.
Meanwhile, make the brownies.
I used the recipe posted by Vivacious Vegan, called Best Vegan Brownies.
While the brownies are baking, make the rhubarb sauce:
- Gently cook the rhubarb with the sugar in water. I start by putting less sugar in, and then if it still tastes too sour then add a bit more.
- Cook just until soft.
- Remove a few pretty pieces of rhubarb as garnish.
- Drain the liquid, and puree the rhubarb. Depending on how thin or thick you prefer the puree, add some of the cooking liquid to thin.
For the mascarpone:
- Scrape the drained soy yogurt into a bowl, it will be nice and thick afer the liquid has drained off.
- Add the cashew butter and mix well.
- Add the vanilla and powdered sugar and mix well.
- Season to flavor with additional vanilla, sugar or other spices such as ginger or cinnamon or lemon, if desired.
- Place a brownie on a dessert plate.
- Put a generous dollop of soy mascarpone on top.
- Along the side drizzle some of the rhubarb puree.
- Garnish with a piece of rhubarb on top or along the side.
I did not add extra spices to the soy mascarpone this time, as I really wanted each of the flavors: the brownie, the rhubarb and the mascarpone to have their own flavor and compliment each other.
I was very happy with this soy mascarpone and look forward to using it more often in other recipes with more spices as well.
The brownie recipe from vivaciousvegan makes a really nice, chewy, soft brownie. I have other recipes as well, but was really happy to find this one. It is simple to make and comes out perfect. For this recipe, I used hart shaped forms, and a smaller glass square for the rest of the batter.