This week we got rhubarb for the first time this season. Rhubarb is a favorite here for both desserts and savory dishes. For sweets I love the paring of rhubarb and banana. At last nights fun Home Restaurant we ended the meal with–
Banana Maple Syrup Sandwich with Rhubarb Compote and Toasted Walnuts
8 oz non hydrogenated margarine, such as Earth Balance
3 1/3 cups sugar
inside of 2 vanilla beans
1 cup pureed silken tofu
3 teaspoons baking powder
1 teaspoon baking soda
1/2 cup homemade non dairy yogurt (can substitute with non dairy store bought yogurt or sour cream)
2 cups mashed banana
4 cups all purpose unbleached flour
1/2 teaspoon salt
In a mixer cream together margarine, sugar and vanilla. Add Tofu. In a small bowl mix together baking powder, baking soda and sour cream. Add to sugar mixture and mix until just combined. Add bananas until just combined and then add flour and salt. Bake at 350 degrees until cake tests clean on a knife. I baked mine in small silicon molds.
Frozen Maple Syrup
1 cup young coconut water
1 cup young coconut meat
3 cups coconut milk
1/4 cup plus 2 tablespoons coconut butter
1 cup maple syrup
1 teaspoon himalyan salt
Combine all the ingredients in a high speed blender. Chill and freeze in an ice cream maker. I placed ice cream into the silicone molds I baked the cakes in to have the correct size for sandwiches and held in the freezer until I was ready to assemble the dessert.
about 10 stalks of rhubarb
inside of 2 vanilla beans
sugar to taste
Lightly peel rhubarb removing most of the stringy outside layer. Cut rhubarb into 1/2 inch slices and place into a pot, add the vanilla, 1 tablespoon of sugar and 2 tablespoons of water. Cook over low to medium heat until the rhubarb softens and you have a thick compote. Taste and add additional sugar gradually until the compote is still very tart but pleasant to taste. Be sure to add sugar slowly so as not to over sweeten.
1 cup chopped walnuts
2 tablespoons maple syrup
1/2 teaspoon himalyan salt
Preheat oven to 350 degrees. Place walnuts, maple syrup and salt on a baking tray and stir. Place in oven and stir every few minutes until the mixture become a deep golden brown. Remove from the oven and stir every few minutes while the nuts are cooling to prevent them from sticking to the baking tray.
Slice banana cake in half, place molded frozen maple syrup on bottom half of cake, top with a small spoonful of rhubarb, cover with the top of the banana cake, top with additional rhubarb and walnuts, garnish with a drop of maple syrup.