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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Wash and cut the rhubarb into 1-inch pieces.

Step 2

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.

Step 3

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.

Step 4

While the rhubarb mixture cools, blend the firm tofu, maple syrup, and vanilla extract in a food processor until smooth and creamy. Set aside.

Step 5

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.

Step 6

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.

Step 7

Chill the assembled dessert in the refrigerator for at least 2 hours to allow the flavors to meld.

Step 8

Garnish with fresh mint leaves before serving. Enjoy your refreshing rhubarb and tofu layered dessert!

Nutrition Facts

Serving size	(1188.8g)

Amount per serving	% Daily Value*
Calories	2147.1

Total Fat 74.2g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 110.7mg	0%
Sodium 834.8mg	0%
Total Carbohydrate 347.6g	0%
Dietary Fiber 17.2g	0%
Total Sugars 245.9g
Protein 47.1g	0%

Vitamin D 0IU	0%
Calcium 951.1mg	0%
Iron 8.7mg	0%
Potassium 1854.3mg	0%

*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.

Source of Calories

Fat: 29.7%

Protein: 8.4%

Carbs: 61.9%