Recipe Savour Summer Sandwich
Vegan Maple Citrus Cream Cheese, Simple Stewed Rhubarb, and Fresh Basil on Sprouted Ancient Grain Bread
June 27, 2017
![](https://silverhillsbakery.ca/wp-content/uploads/2017/06/RhubarbSandwich-BLOG-1200x800-c-default.jpg)
Tangy rhubarb stand out in this sweet sandwich where is pairs well with a zesty vegan cream cheese that’s spread on slices of our healthy, hearty Sprouted Organic Ancient Grains The Queen’s Khorasan™ Bread.
Watch:
How to make a summer sandwich on sprouted whole grain bread
Ingredients
For the Maple Citrus Cream Cheese:
- 2 – 3 Tbsp non-dairy cream cheese , softened (we used our plain Cashew Cream Cheese recipe!)
- 1 lemon zested
- 1 tsp maple syrup
For the Simple Stewed Rhubarb:
- 2 cups rhubarb (fresh or frozen and thawed), chopped
- ⅓ cup sugar
- 2 tsp water
For the Sandwich:
- 2 slices Silver Hills Sprouted Bakery The Queen's Khorasan™ bread (or your favourite Silver Hills Bakery sprouted whole grain bread), toasted
- 2 – 3 leaves fresh basil
Instructions
For the Maple Citrus Cream Cheese:
- Combine plain, unsweetened non-dairy cream cheese with lemon zest and maple syrup. Mix well and set aside.
For the Simple Stewed Rhubarb:
- Add rhubarb, sugar, and water to a small saucepan. Simmer over medium-low for about 15 minutes, or until rhubarb breaks down and mixture begins to thicken. Set aside to cool.
For the Sandwich:
- Toast bread. Spread Maple Citrus Cream Cheese generously on one side. Add 1 – 2 tablespoons of stewed rhubarb, top with fresh basil and close the sandwich with the second slice of bread. Slice and enjoy!
Try these handy tips!
- Our Simple Stewed Rhubarb makes plenty! Save in the fridge for up to a week to use on toast, coconut yogurt, or oatmeal.
- Don't feel like making stewed rhubarb from scratch? Use store-bought rhubarb compote or strawberry rhubarb jam. (Or choose your favourite sweet-tart jam—raspberry would be delicious!)