Tuesday, June 10, 2014

Summertime Dessert!.....Vegan Strawberry-Rhubarb Shortcake!

Who doesn't love strawberry shortcake?  Have some fun and throw in tart rhubarb and you now have a perfect and creative summer dessert!  Great for bbq's, pool parties and forth of July festivities!

I don't think you can ever ever EVER go wrong with anything strawberry-rhubarb.  It reminds me of my mom's strawberry rhubarb crisp.  My mouth waters just thinking about it.  So I guess I pretty much just took the filling of the crisp, and made it into a fruity topping for the shortcake.  Technically, I guess you would call the "filling" more of a compote
As for the shortcake, I used a great vegan recipe and cooked them in cupcake molds.  This would be a great idea for a party and have a little DIY station for guests to create their own.  Have the shortcakes out, the strawberry rhubarb in a bowl, and vegan ice cream or vegan whipped cream in a cooler.  You can even throw in some additional toppings to the station as well, get creative!!!  Coconut shreds or chopped walnuts would be good!

Vegan Strawberry-Rhubarb Shortcake
Ingredients/Directions: serves 10-12 ppl

for the filling/compote:

1 quart basket of strawberries, washed and quarter sliced
about 3-4 stalks of rhubarb, washed and chopped
1/2 lemon juiced
1/4 c sugar

In a sauce pan, add in all the compote ingredients and turn on heat to medium-low.  Stir frequently for about 5 minutes.  Turn to low and cover for about 10 minutes or until the rhubarb is soft.  Add in more sugar if need be.  Set aside or refrigerate until ready to serve.

for the shortcake:
3/4 c sugar
2 c all purpose flour
2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 can low fat coconut cream/milk

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