I'm not foolin'....I'm going vegan for the month of April. And before I even officially started, I nearly drove G out of the house.

To prepare myself for deprivation experimentation, I've been doing a lot of research and came across Kenji's Vegan Experience. It's awesome. A treasure trove of delicious-looking recipes, inspiration and wisdom. Kenji's recipes are flawless, so I trust if he says something is outstanding, it's going to be outstanding. One look at the Olive Shake and I thought, damn that looks delicious, and made a batch to prepare myself for a month without cheese.

Apparently, what I think smells amazing makes G want to gag. Literally. I actually saw him gag and lurch. My hopes of him ever liking olives have forever gone out the window.

To make it up to him I'm sweetening him up with vegan dessert. I swear, I've laughed myself to tears with all these vegan proclamations lately.

Seriously, though, I don't prescribe to vegan dessert very often because I sort of don't see the point. I'd rather eat fruit. In my opinion, there's nothing wrong with butter and cream every once in a while (that's the important part). In fact, I think the joy it brings most people far outweighs any digestive issues one may face with an onslaught of dairy. But this one is so simple, so delicious and it celebrates the beginning of Spring. More rhubarb is on the list of my top five food resolutions of 2016 and it makes G swoon.

So, if you see vegan recipes for the next month, that means the dessert worked.

~serves 4

1 lb rhubarb, cleaned and chopped
3 Tbs granulated sugar or honey
zest and juice of 1 lemon or orange
pinch of salt
1-14 oz can of coconut cream (the one from TJ's is great)
1-2 Tbs sugar
1 tsp vanilla extract

In a medium pot, combine the rhubarb, sugar, zest, juice and salt. 
Over medium heat, cook the rhubarb until softened and broken down, roughly 10 minutes. Stir occasionally to prevent scorching. 
Once the rhubarb is cooked, transfer to a bowl and set aside to cool completely. Taste and adjust for sweetness, but don't add to much sugar as you want the tartness to offset the sweetness of the cream. This can be done many days ahead of time and stored in the fridge. 
In a mixing bowl or Kitchen aid bowl fitted with the whip attachment, whip the coconut cream, sugar and vanilla until medium peaks form. 
Gently fold in the cooled rhubarb, taking care not to fold too much as you want the streaks of rhubarb to show. 


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