Vegan Rhubarb Cheesecake Dessert with Vanilla Ice Cream
30 min
Vegan
42086
For 2 Portions
200 g
vegan cream cheese
160 g
rhubarb
120 g
vegan vanilla ice cream
60 g
vegan oatmeal cookie
20 g
pecan
20 g
vegan butter
1/2
lemon
2 pinch(es) of
cardamom, ground
2 tbsp
water
2 tbsp
sugar
1 tbsp
maple syrup
1/2 tsp
cinnamon, ground
1/2 tbsp
cornstarch
1. All set?
2. Wash rhubarb and chop into small pieces.
3. Cook rhubarb with water, sugar, cornstarch, and cinnamon on medium heat until the mixture thickens. Let it cool.