Red, White And Brownies

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2 cups rhubarb pieces, fresh or frozen
3-4 Tbs. sugar
1/4 cup water
splash lemon juice

for the soy mascarpone

1 container (500 grams) about 1&1/2 cups plain soy yogurt
2 Tbs. raw cashew nut butter
1 tsp. vanilla
1-2 Tbs. powdered sugar

Pour the soy yogurt into a cheesecloth or muslin bag.

Drip over a bowl for at least 1/2 an hour to 1 hour.

Meanwhile, make the brownies.

1. I used the recipe posted by Vivacious Vegan, called Best Vegan Brownies.

2. While the brownies are baking, make the rhubarb sauce:

3. Gently cook the rhubarb with the sugar in water. I start by putting less sugar in, and then if it still tastes too sour then add a bit more.

4. Cook just until soft.

5. Remove a few pretty pieces of rhubarb as garnish.

6. Drain the liquid, and puree the rhubarb.

7. Depending on how thin or thick you prefer the puree, add some of the cooking liquid to thin.

For the mascarpone:

1. Scrape the drained soy yogurt into a bowl, it will be nice and thick afer the liquid has drained off.

2. Add the cashew butter and mix well.

3. Add the vanilla and powdered sugar and mix well.

4. Season to flavor with additional vanilla, sugar or other spices such as ginger or cinnamon or lemon, if desired.

To assemble:

1. Place a brownie on a dessert plate.

2. Put a generous dollop of soy mascarpone on top.

3. Along the side drizzle some of the rhubarb puree.

4. Garnish with a piece of rhubarb on top or along the side.