Recipe Savour Summer Sandwich

Vegan Maple Citrus Cream Cheese, Simple Stewed Rhubarb, and Fresh Basil on Sprouted Ancient Grain Bread

June 27, 2017

Article by

Silver Hills Bakery

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.

How to make a summer sandwich on sprouted whole grain bread

Recipe Details

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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
  • cup sugar
  • 2 tsp water

For the Sandwich:


For the Maple Citrus Cream Cheese:

  1. Combine plain, unsweetened non-dairy cream cheese with lemon zest and maple syrup. Mix well and set aside.

For the Simple Stewed Rhubarb:

  1. 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:

  1. 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!)

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