My quintessential spring vegetable is rhubarb. The light sourness of rhubarb pairs wonderful with a sweet cheesecake cake. My vegan cheesecake with rhubarb swirls is a true seasonal showstopper. A healthy take on the traditional cheesecake made with silken tofu and birch sugar.
Slice the rhubarb and add to a small pan together with the orange juice, beet juice (or strawberries), maple syrup and vanilla essence. Bring to boil and cook until mushy. You shouldn't be able to see solid pieces anymore. Set aside to cool down. Remove from the heat and add the agar agar to thicken the rhubarb mush. Stir thoroughly.
Preheat your oven to 180 degrees C. Give the oats to your food processor and grind until you get fine oat flour. Pour into a separate bowl and add the rice flour, rice flour, buckwheat, salt and birch sugar. In the food processor, blend the apple sauce, oat milk and almond butter together. Combine with your flour mix. Grease a round high baking pan (approx. 24 cm diameter). Crumble the dough into the pan and press in tightly using your fingers. Create a pastry mould that goes about halfway up the pan too.