It’s SugarSlam time in Bake and Destroysville which means I’m spending most of my time gathering up prize sponsors and plastering posters all over Chicago. Thankfully, I have a YUM recipe from Terry Walters, the world champion diva of the clean-eating movement to share! This healthy compote is simple, but fancy – and you can serve it with cashew cream, or just pour it over your favorite non-dairy ice cream.

Cashew Cream courtesy of Terry Walters

  • 2 cups apple juice
  • 2 cups lightly roasted cashews
  • 3 tablespoons maple syrup

In small pot, bring apple juice to boil and remove from heat. Place cashews and syrup in food processor. Turn on machine and slowly add juice to cashews and syrup until you achieve the desired texture (you may not need all of the juice). Refrigerate for 1 hour.

Vegan Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

By BakeandDestroy Published: June 26, 2013

  • Yield: 6 Servings

recipe courtesy of Terry Walters

Ingredients

Instructions

  1. In saucepan over medium heat, combine rhubarb and apple juice and simmer until rhubarb starts to fall apart. Add agar and whisk until it dissolves. Add arrowroot mixture and whisk until sauce starts to thicken. Add strawberries and remove from heat. Set aside to cool slightly.
  2. Layer compote and cashew cream in glasses or glass bowl. Top with sprigs of fresh mint or lemon balm and serve.

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