Strawberry Rhubarb Cashew Cream
The perfect recipe for strawberry rhubarb season. This recipe is gluten, dairy and grain free. The tart flavour of the strawberry rhubarb is a perfect combination with the cashew cream. A simple a quick recipe that is nutritious and delicious.
1 cup Rhubarb (chopped)
1 cup Strawberries (sliced)
1 tbsp. Maple Syrup (optional)
3/4 cup Cashews (soaked for 1 hour and drained)
1/3 cup Canned Coconut Milk
1/2 cup Water
1 Banana (large, ripe)
Place Rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. Optional to add maple syrup during the 10 minutes.
Combine cashews, coconut milk, water and banana in a blender. Blend very well until smooth and creamy.
Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!
Sprinkle with cocoa, shredded coconut, pistachios, slivered almonds or extra fruit. Add fruit in season from your local farmers market.