Vegan Cream of Buckwheat with Rhubarb Sauce, White Chocolate and Caramel

Time for a nourishing and delicious breakfast recipe! Creamy buckwheat is topped with juicy, fruity rhubarb sauce, homemade white chocolate and caramel, just to add a little more sweetness. YUM! If you prepare the sauces in advance, it's great for a busy weekday, but equally good for a relaxed weekend morning.

The Recipe

Vegan cream of buckwheat with rhubarb sauce, white chocolate and caramel (about 3-4 servings)

Ingredients

For the rhubarb sauce

21 ounces / 600 g rhubarb, chopped

1/4 cup / 60 ml apple juice

1/3 cup / 70 g monk fruit sugar (sub in sugar)

For the cream of buckwheat

1/2 cup cream of buckwheat 

2 1/2 cups plant-based milk (I used coconut-almond milk)

For the caramel sauce

1/2 cup / 100 g sugar

3 1/2 tablespoons / 50 g vegan butter

1/2 cup + 3 teaspoons / 100 ml soy cream

Instructions

1. To make the rhubarb sauce heat the rhubarb with sugar and apple juice in a medium sized pan for about 10 minutes or until rhubarb is soft. Fill into a mason jar glass and store in fridge.

2. For the caramel sauce add the sugar to a large pan. The sugar should coat the pan evenly. The sugar should melt completely and start to caramelize (don't wait to long or the sugar is getting bitter). Slowly add butter and cream and stir frequently until caramel sauce is smooth. Fill in a glass.

3. In a pan combine cream of buckwheat and milk and bring to boil.  Turn to low heat and let simmer for about 10 minutes. 

4. Serve cream of buckwheat with rhubarb sauce, caramel sauce, fresh fruits, such as strawberries and white chocolate (I used my homemade vegan white chocolate). ENJOY!