Strawberry-Rhubarb Flummery

• 1 cup raw cashews
• 1 15-oz. can unsweetened coconut milk
• 1 cup cane or maple sugar
• 1 1/2 tsp. vanilla extract
• 3 stalks rhubarb, cut into 1/2-inch pieces (3 cups)
• 2 tsp. lemon juice
• 2 pints fresh strawberries, hulled and quartered (3 cups)
• 1/2 cup rolled oats

1. Grind cashews in food processor or blender until powdery.
2. Add coconut milk, 1/4 cup sugar and 1/2 tsp.
3. vanilla.
4. Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl.
5. Cover and chill overnight or up to 2 days.
6. Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan.
7. Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally.
8. Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy.
9. Remove from heat, and stir in 1 tsp.
10. vanilla.
11. Transfer to bowl, let cool to room temperature, then cover and chill.
12. Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often.
13. Remove from heat, and cool.
14. To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses.
15. Top with 2 Tbs.
16. coconut-cashew cream, and sprinkle with oats.
17. Repeat layering to fill glasses.
18. Serve immediately.

cashews, milk, cane, vanilla extract, stalks rhubarb, lemon juice, fresh strawberries, rolled oats

Taken from www.vegetariantimes.com/recipe/strawberry-rhubarb-flummery/ (may not work)