Recipe: Strawberry Rhubarb Compote with Quinoa Cashew Crumble

Summer is here and we're celebrating with fresh strawberries, tart rhubarb, and of course, Toasted Quinoa Flakes. For an extra dollop of goodness, throw a can of full fat coconut milk in the fridge the night before you make this recipe for fresh coconut whipped cream. 



Strawberry Rhubarb Compote

  • 2 cups strawberries, destemmed 
  • 1/2 cup chopped rhubarb
  • pinch of chia seeds

Quinoa Cashew Crumble

  • 1/2 cup I Heart Keenwah Toasted Quinoa Flakes, Unsweetened 
  • 1/2 cup raw cashews
  • pinch of flaky sea salt
  • 1 tsp vanilla extract
  • 1 Tbs non-dairy milk 

Vegan Coconut Whipped Cream

  • 1 can full-fat coconut milk, chilled overnight in fridge
  • 1 tsp vanilla extract
  • 2 tsp powdered cane sugar (or coconut sugar)

*If coconut sugar is preferred over powdered cane sugar, put coconut sugar in coffee grinder and process until finely ground.   


  1. Place the can of coconut milk in the refrigerator the night before you plan on making this recipe. 
  2. To prepare the strawberry rhubarb compote, simmer fresh strawberries and rhubarb on medium heat for 7-10 minutes or until a jam-like texture is achieved.
  3. Add a sprinkling of chia seeds to thicken, and set aside to cool.
  4. To make quinoa cashew crumble, combine quinoa flakes, cashews, sea salt, vanilla and non-dairy milk in food processor and pulse until evenly chopped. The texture should resemble that of coarse graham cracker pie crust.
  5. Spoon the strawberry rhubarb compote into small bowls, and top each one with the quinoa cashew crumble
  6. Before serving, whip up some fresh coconut whipped cream. Spoon the coconut cream out of a chilled can of coconut milk (about half of the can will be cream, normally the top half). Whip by hand in a chilled bowl for 3 minutes until stiff.  Fold in vanilla and powdered cane sugar, and then whip again until fluffy.
  7. Top each bowl with a dollop of coconut cream and serve.