The Ultimate Vegan Grilled Rhubarb Pudding (Smoky Sweet Perfection!)

Here’s My Story With This Plant-Based Dessert Innovation

I’ll be honest—when I first thought about grilling rhubarb for a vegan pudding, I wondered if I’d completely lost my dessert-making mind. How could tart, fibrous rhubarb work in a creamy pudding, especially without dairy to balance the flavors? Then I discovered this incredible combination of smoky-sweet grilled rhubarb with silky coconut pudding, and honestly, it became the most requested dessert at every summer gathering. My rhubarb-skeptical father, who usually avoids anything “too fancy,” actually said “This tastes like something from a five-star restaurant—the grilling is genius!” while scraping his bowl clean. When my traditional-baking neighbor started making it for her own dinner parties, I knew I’d stumbled onto something truly special. Trust me, if you think rhubarb is too tart for dessert or that vegan puddings can’t be this luxurious, this gorgeous, layered creation will completely revolutionize your idea of plant-based elegance.

Here’s the Thing About This Vegan Recipe

The secret to fooling everyone is getting that perfect contrast of smoky, caramelized rhubarb with incredibly silky, rich pudding that creates layers of complex flavor in every spoonful. What makes this irresistible is how grilling transforms tart rhubarb into something sweet and jammy while coconut cream provides luxurious richness without any dairy. I never knew plant-based desserts could be this sophisticated until I discovered how proper grilling technique and quality ingredients create something that rivals any restaurant creation. It’s honestly more flavorful and interesting than traditional puddings, with each bite delivering comfort and excitement that makes this feel both familiar and completely unique.

Gathering Your Plant Powerhouses (Don’t Stress!)

Fresh rhubarb (2 cups, sliced into 1-inch pieces) – Good rhubarb is absolutely crucial here, so look for firm, bright red-pink stalks without any mushy spots. Spring rhubarb has the best tangy flavor for grilling.

Organic sugar (1/2 cup, divided) – For both cooking the rhubarb and balancing the pudding sweetness.

Full-fat coconut milk (1 cup, from the thick part of canned) – This creates incredible richness and that luxurious pudding texture we all crave.

Rich plant milk (1/2 cup) – I use oat milk for extra creaminess, but any neutral plant milk works beautifully.

Cornstarch (1/3 cup) – Essential for thickening the pudding to perfect consistency.

Pure maple syrup (1/4 cup) – Natural sweetness that complements both the rhubarb and coconut beautifully.

Pure vanilla extract (1 teaspoon) – Don’t skip the good stuff—it enhances all the other flavors magnificently.

Coconut cream (2 tablespoons, for extra richness) – From the thick part of another can of coconut milk.

Fresh lemon juice (1 tablespoon) – Brightens the rhubarb and balances the rich pudding perfectly.

Pinch of sea salt – Enhances all the flavors and makes the sweetness more complex.

Brown sugar (2 tablespoons, for grilling) – Helps create gorgeous caramelization on the rhubarb.

Optional elegance enhancers – A splash of rose water, fresh mint for garnish, or toasted coconut flakes.

Let’s Make This Plant-Based Magic Together

Start by preheating your grill to medium-high heat. If you don’t have a grill, a grill pan or even a regular skillet over medium-high heat works beautifully for this technique.

In a medium saucepan, combine rhubarb slices with half the sugar and about 1/4 cup water. Cook over medium heat for 8-10 minutes, stirring occasionally, until the rhubarb is tender but still holds its shape. You want it softened but not mushy.

Here’s my plant-based secret: add fresh lemon juice in the last minute of cooking to brighten the flavors and help the rhubarb hold together during grilling.

Remove the rhubarb pieces with a slotted spoon, reserving that gorgeous cooking liquid for later. Let the rhubarb cool slightly while you prepare for grilling.

Sprinkle the cooked rhubarb with brown sugar, then grill for 2-3 minutes per side until beautifully caramelized with gorgeous grill marks. The natural sugars will create incredible smoky-sweet flavor. Set aside and keep warm.

Now for the luxurious pudding—in a clean saucepan, whisk together coconut milk, plant milk, cornstarch, maple syrup, vanilla, coconut cream, and salt until completely smooth. This takes some patience but prevents lumps.

Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens to a gorgeous, silky consistency that coats the back of a spoon. Don’t let it boil or it might curdle.

Taste and adjust sweetness—add some of that reserved rhubarb cooking liquid for extra flavor depth if desired.

Remove from heat and let cool slightly, whisking occasionally to prevent a skin from forming.

For gorgeous presentation, layer the warm grilled rhubarb over the creamy pudding in individual bowls or glasses. The contrast of textures and temperatures is absolutely divine.

Serve immediately while the rhubarb is still warm and the pudding is perfectly creamy.

If This Happens, Don’t Panic

Rhubarb fell apart on the grill? It was probably overcooked in the first step or too ripe. Next time, cook it just until tender and choose firmer stalks.

Pudding has lumps? Whisk vigorously or strain through a fine mesh sieve. The cornstarch needs to be completely smooth before cooking.

Too tart or too sweet? Adjust with more maple syrup or a squeeze of lemon juice. Fresh rhubarb can vary dramatically in tartness, so tasting and adjusting is normal.

When I’m Feeling Creative

When I want extra sophistication, I’ll add a touch of rose water to the pudding for floral complexity. For special occasions, I’ll garnish with fresh berries and mint leaves (absolutely stunning). My spiced version includes a pinch of cardamom and ginger for warming complexity that pairs beautifully with the smoky rhubarb.

Things People Ask Me About Plant-Based Elegant Desserts

Will this actually be as creamy as dairy pudding? It’s even creamier! The coconut milk creates incredible richness without that heavy dairy feeling, and the grilled rhubarb adds such unique flavor complexity.

Can I make this ahead of time? The pudding can be made earlier in the day and chilled, but the rhubarb is best grilled fresh for optimal texture and flavor.

What if I don’t have a grill? A grill pan or even a regular skillet over medium-high heat works perfectly. You just want to get good caramelization on the rhubarb.

Why I Had to Share This Vegan Win

I couldn’t resist sharing this because it proves plant-based desserts can be incredibly sophisticated while showcasing seasonal ingredients in completely unexpected ways. The best vegan pudding nights are when everyone’s spooning up this gorgeous combination of smoky-sweet rhubarb and silky pudding, completely amazed by how creative and elegant plant-based desserts can be.

Vegan Grilled Rhubarb Pudding

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• Author: F&R TEAM

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Description

Luxuriously creamy coconut pudding topped with smoky, caramelized rhubarb for an elegant plant-based dessert that’s absolutely unforgettable

 

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

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Ingredients

Scale 1x2x3x

For the Rhubarb:

• 2 cups fresh rhubarb, sliced into 1-inch pieces
• 1/4 cup organic sugar
• 1/4 cup water
• 2 tablespoons brown sugar (for grilling)
• 1 tablespoon fresh lemon juice

For the Pudding:

 

• 1 cup full-fat coconut milk (thick part from canned)
• 1/2 cup rich plant milk (oat milk works beautifully)
• 1/3 cup cornstarch
• 1/4 cup pure maple syrup
• 2 tablespoons coconut cream (for extra richness)
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

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Instructions

1. Preheat that grill to medium-high heat (or prepare a grill pan for stovetop use).
2. Cook rhubarb base by combining rhubarb, sugar, and water in a saucepan, cooking for 8-10 minutes until tender but still holding shape.
3. Brighten with citrus by adding lemon juice in the final minute, then removing rhubarb with a slotted spoon (save that gorgeous cooking liquid!).
4. Create smoky magic by sprinkling rhubarb with brown sugar and grilling for 2-3 minutes per side until beautifully caramelized.
5. Make silky pudding base by whisking together coconut milk, plant milk, cornstarch, maple syrup, coconut cream, vanilla, and salt until completely smooth.
6. Cook to perfection by heating over medium heat, whisking constantly, for 5-7 minutes until gorgeously thick and silky.
7. Taste and adjust sweetness, adding some reserved rhubarb cooking liquid for extra depth if desired.
8. Cool slightly while whisking occasionally to prevent skin formation.
9. Serve with elegance by layering warm grilled rhubarb over creamy pudding in individual bowls for stunning presentation.

Notes:

• Don’t overcook the rhubarb initially—it should be tender but hold its shape for grilling
• Whisk constantly while making pudding to prevent lumps and ensure silky texture
• Serve immediately for best contrast of warm rhubarb and cool, creamy pudding
• This combination is surprisingly sophisticated and restaurant-worthy

Storage Tips:

 

Store pudding and rhubarb separately in the fridge for up to 2 days. Best served fresh for optimal texture contrast, but leftovers can be gently rewarmed and recombined!