Strawberry Rhubarb Flummery (Vegan)
You can substitute another fruit or use all strawberries. You can also decrease the amount of sugar, depending on the sweetness of the fruit.
Ingredients
Instructions
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Cream Topping
Grind cashews in food processor or blender until powdery. Add coconut milk, 1/4 cup sugar and 1/2 teaspoon vanilla. Process 5 minutes or until creamy. Stop once or twice to scrape down sides of bowl. Cover and chill overnight or up to 2 days. Thickens with length of time chilled.
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Compote
Combine rhubarb, 3/4 cup sugar, and lemon juice in medium saucepan. Simmer 10 minutes over medium heat or until rhubarb begins to soften, stirring occasionally. Add strawberries and cook 3-4 minutes more. Strawberries should be soft, but not mushy. Remove from heat and stir in 1 teaspoon vanilla. Transfer to bowl, let cool to room temperature, then cover and chill.
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Oats
Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often. Remove from heat and cool.
Assemble in wine or parfait glasses or clear glass bowls (you can see the layers). Spoon 1/4 cup compote in the bottom, top with 2 Tablespoons coconut-cashew cream topping, sprinkle with oats. Repeat layering to fill glasses/bowls. Serve immediately or chill in fridge to serve later that day.
Source: Vegetarian Times
Note
Paula Pachciarz