Orange-Honey Poached Rhubarb with Cashew Cream on Toast
Rhubarb makes this gluten free breakfast toast extremely seasonal. But it also makes it a stunner on the plate and the palate. The perky sweet-and-sour rhubarb topping has dessert-crumble flavor, while a vegan cashew spread adds creaminess. Add the crunch of GF toast and you’ve got a breakfast to remember. Plus, extras keep in the fridge for a day or two, so you can have seconds, or even thirds!
Orange-Honey Poached Rhubarb with Cashew Cream on Toast
Make any morning special with this perky, gluten-free, dairy-free, dessert-like toast featuring sweet and tangy poached rhubarb and cashew cream. The rhubarb topping is so good, you’ll want extra to serve over ice cream, yogurt, or GF oatmeal. Quick heads up: to make the cashew cream, you need to soak cashews overnight, so plan accordingly, or, if dairy isn’t an issue, substitute fresh ricotta cheese. Poached rhubarb can be made ahead and kept covered and refrigerated for 3 days.
Servings 4 people
Ingredients
- 4 stalks of rhubarb about 8 ounces, cut on the diagonal into 1/2-inch pieces
- 3 tablespoons water
- 2 tablespoons honey
- 1 orange zested and juiced
- 1 vanilla bean split lengthwise and seeds scraped (optional)
- 1/2 cup cashew cream see below
- 4 slices of gluten-free crusty bread
- Toasted coconut flakes optional
- Dried rose petals optional, we like these
Instructions
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In a skillet, combine the rhubarb, 3 tablespoons water, 2 tablespoons honey, the orange zest and juice, and vanilla bean and cook over high heat until the rhubarb softens, but retains its shape, about 5 minutes. Remove the skillet from heat and let cool slightly.
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Toast the bread.
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Spread 2 tablespoons of the cashew cream on top of each piece of toasted bread, then top with the rhubarb. Garnish with toasted coconut and a few rose petals and enjoy.
Cashew Cream
This thick, lemony ricotta cheese-like spread is dairy-free and delicious. Use it to top toast or fill gluten-free crepes. Covered cashew cream keeps in the refrigerator for 5 days.
Ingredients
- 2 cups raw cashews
- 1 1/2 teaspoon freshly grated lemon zest
- 4 teaspoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
Instructions
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Place the cashews in a medium bowl and cover with plenty of cold water. Let soak overnight in the refrigerator. Drain the cashews in a colander and transfer into a high-speed blender. Add 2/3 cups water and blend until smooth and creamy, stopping the blender and scraping its sides a couple of times, if necessary.
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Transfer the cream into a bowl and stir in the lemon zest and juice and salt.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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2 Comments on “Orange-Honey Poached Rhubarb with Cashew Cream on Toast”
Are other nuts okay to substitute for cashews? I have Irritable Bowel Syndrome and follow a Low FODMAP diet. Cashews are to be avoided. I do ok with just a few cashews only.
We haven’t tried it (yet), but you may want to try sunflower seeds, as they can get a creamy texture.