Rhubarb Cheesecake

Tiara had Fabiënne from modellovefood challenged to make a recipe with this "vegetable" that normally comes from July. Fabiënne devised a delicious sweet way and made a rhubarb pie with a layer of coconut curd cheese. This delicious cake not only looks great, but tastes the same! Are you going to make this cake at home? Tag us in your delicious creation!

Ingredients:

 

  • 150 gr Chocolate cheese granola
  • 200 gr Dates
  • 300 gr (coconut) yoghurt
  • 4 g Agar agar + 50 ml water (or use gelatin for a non-veganic variant)
  • 2 tbsp Agave
  • 500 gr Rhubarb (+- 8 stems)
  • 50 ml Water
  • 5 tbsp Agave
  • 4 g Agar agar + 50 ml water (or use gelatin for a non-veganic variant)

Method:

  1. Rinse the rhubarb with water to get rid of sand between the stems. Start to chop the rhubarb in small pieces and rinse again with water. If the inside seems a bit dry, put them in a bowl and leave the chopped pieces in a little water. In this way they become softer and are easier to cook.
  2. NEVER COOK YOUR RHUBARB IN AN ALUMINUM PAN, THEN THE PAN TURNS GRAY.
  3. Start by heating a non-aluminum pot or pan on the fire and throw in the rhubarb. Add a little water (25ml) and if you add too much, you'll get a smoothie instead of puree. Cover with a lid and keep stirring in the meantime. If it seems to dry out too quickly, add a little water little by little. If the rhubarb looks like puree, turn off the fire and let it cool down.
  4. Meanwhile, mix the granola with the dates in a blender. We recommend using the "chocolate" variant because it already contains spices and chocolate, which gives great flavours to your crust. 
  5. Slide the date/granola mixture into a baking tray and put in the fridge. Start with the second layer of yoghurt. Heat the agar-agar (or gelatine) with the water in a pan, beat in the coconut yoghurt and add the agave. Pour the yoghurt layer over the crust and leave to cool in the fridge to become firm.
  6. Repeat this again, but with the rhubarb mixture. Add the agar-agar (or gelatine) to a pan with the water. Beat in the rhubarb mixture and add the agave. Remove the baking tray from the fridge and pour the third layer on top. Then put it back in to strengthen. Once cooled you can serve the cake! Add some more granola as topping, this is an optional layer and gives extra crunch.