Ingredients
½ block of Organic Tofu Block, drained.
150mls soya cream
20g stem ginger in syrup, chopped
1 tbsp coconut oil, melted
1 ½ tsp vanilla extract
2 tbsp maple syrup
1 tsp vegan margarine
1 tsp crushed cardamom seeds
300g rhubarb
2 tbsp light brown sugar
50g water
For the top:
Caramelised rhubarb or stem ginger shreds