Cacao gateaux, sour rhubarb and vanilla caramel recipe
 Kirk Haworth's winning dish for this year's Great British Menu. A creative vegan dessert with sour rhubarb, vanilla caramel and a rich chocolate gateaux. Congratulations Kirk! 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 4 sticks rhubarb, cut into 1cm/½in slices500ml/18fl oz blood orange juice 10g ground hibiscus 4 sticks rhubarb, cut into 1cm/½in slices 500ml/18fl oz blood orange juice 10g ground hibiscus 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed73g/2½oz cacao butterpinch salt 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed 73g/2½oz cacao butter pinch salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt Method To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours.Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered.To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft.Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving.To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered. Taste, then pour into a glass bowl and set in the fridge overnight, covered. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries.