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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
Author Aran Goyoaga


  • 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


  1. 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.
  2. Toast the bread.
  3. 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.