Sweet strawberries and the classic rhubarb are an ever-tasteful combination announcing spring. The delicious compot does not require any refined sugar but gets the sweetness from strawberries and maple syrup. The vanilla pod adds this special twist to this vegan dessert.
An absolute dream team
The interaction between strawberries and rhubarb is just perfect and always a great enjoyment. Although rhubarb is actually not a fruit, but a vegetable, it tastes a bit like strawberries. Rhubarb is low in calories, but high in vitamins. It is incredibly healthy and a good source of calcium. To make it even better, magic rhubarb is full of phenolic acid that supports healthy skin and protects your body from free radical damage. Its sweet partner strawberry is an excellent source of Vitamin c, vitamin B9 (folate) and potassium.
Fortunately for us, these two heralds of spring are ripe and freshly available at the same time. Rhubarb is also a treasured childhood memory. Large rhubarb sticks grew in the garden of Gran and Granpa and it was pure joy to eat ripe rhubarb straight in their garden. Well, sometimes with a grimace, but it always tasted great!
A remark regarding vanilla
Should you not have access to fresh vanilla pods, use a natural vanilla extract available at your store or use the following affiliate link to get the Nielsen-Massey organic vanilla extract which I use for baking. Vanilla pods are hand-picked at the precisely right time to ensure that the seed pods don’t pop and are properly ripe. Harvesting the pods of this orchid is time-intensive and there is a high global demand for this fruit with its wonderful scent.
The dream team and cakes or as breakfast or?
Are you rather into baking? A strawberry and rhubarb cake is both, easy and fast. Prepare your sponge, put the strawberry and rhubarb pieces on top and off it goes into the oven!
Talking about strawberries! Have you tried my vegan strawberry-banana (n)ice cream recipe yet?
The compot is ideal for your breakfast with vegan yogurt and your granola muesli. Or as a topping on your pancakes.
Do you use a traditional vegan, refined sugar free recipe for strawberry and rhubarb you like to share? Great, I love to prepare it! I’d be happy to hear from you. Send me your ideas and inspirations in the comment section below this post. 🙂
Vegan Strawberry and Rhubarb Dessert – Refined Sugar Free
Materials
For the strawberry and rhubarb compot
- 300 g rhubarb
- 200 g strawberries
- 1 pod vanilla
- 1-2 tbsp maple sirup
For the oat crumble
- 1 tbsp canola oil (mit buttery taste) or alternatively coconut oil
- 5 tbsp oat flakes
- 2 tbsp almond flakes
- 1/2 tbsp maple syrup
- 1 pinch of cinnamon powder
- 1 pinch of salt
- 3 tbsp amaranth, puffed
Additionally
- 8 tbsp vegan yogurt, unsweetened, ie. soya, almond or oat yogurt
Instructions
- Wash the rhubarb and cut into 1 cm pieces. Put into a pot.
- Cut open the vanilla pod lengthwise and scrape out the core. Put the vanilla core with the pod and 2 tbsp maple sirup into the pot. Heat and let it simmer for 5 minutes.
- Wash the strawberries, remove the stalk and cut in pieces. Put into the pot and simmer together for 10 mins. Fill the compot into a bowl to cool faster.
- In the meantime, start the crumble by heating the oil in a non-stick pan, add the oat flakes, almond flakes, maple syrup, cinnamon and salt. Roast everything for about 3 mins. Now fold-in the puffed amaranth and roast for 1 minute. Fill all in 3 small glasses and let it cool for about 15 mins.
- Once the crumble and the compot have cooled down a bit, first fill the crumble, then the yogurt and then the compot into your glasses. You can serve immediately or let all cool down until it is time for your desert or your snack.
Notes
Yes, rhubarb freezes well, you can even freeze fresh rhubarb raw. If you prefer to blanch, keep the rhubarb in boiling water for 1 min., then scoop straight into ice cold water. Let it dry before cutting and freezing.
Alternatives are yacon syrup, agave syrup, rice syrup or coconut blossom sugar.
