Vegan Strawberry and Rhubarb Dessert - Refined Sugar Free
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.
Yield: 4 portions
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
Whether you choose to serve slightly warm or let your desert cool down in the fridge to serve later: Both variants tasty absolutely yummy! ?