Strawberry-Rhubarb Flummery

1. 1

   Grind cashews in food processor or blender until powdery.

2. 2

   Add coconut milk, 1/4 cup sugar and 1/2 tsp.

3. 3

   vanilla.

4. 4

   Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl.

5. 5

   Cover and chill overnight or up to 2 days.

6. 6

   Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan.

7. 7

   Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally.

8. 8

   Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy.

9. 9

   Remove from heat, and stir in 1 tsp.

10. 10

    vanilla.

11. 11

    Transfer to bowl, let cool to room temperature, then cover and chill.

12. 12

    Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often.

13. 13

    Remove from heat, and cool.

14. 14

    To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses.

15. 15

    Top with 2 Tbs.

16. 16

    coconut-cashew cream, and sprinkle with oats.

17. 17

    Repeat layering to fill glasses.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.