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Rhubarb Raspberry Compote and Trifles!

May 30, 2014 by Lisa Le 5 Comments

Rhubarb Raspberry Compote makes these trifles pop with flavour
because rhubarb is full of tangy sweet goodness.

Rhubarb Compote

 

There’s something that’s so enticing about trifles. The layers, the colours, the fact that you can eat it with a spoon. Is that weird that I particular love desserts I can eat with a spoon? Sorbet, crème brulée, the occasional pudding… sometimes forked desserts just don’t cut it for me.

Give me a spoon and a trifle bowl and I’m a happy girl. I love the simplicity of layering my favourite recipe for vanilla cake (Wednesday’s post) with fresh raspberries, rhubarb raspberry compôte, and coconut whipped cream. The creaminess of the coconut whipped cream mellows out the tart compôte and the fresh raspberries add a pop of texture to the trifle.

My tastebuds are happy, my belly is happy. This trifle is basically happiness in a bowl.

Rhubarb Compote

I’ve been obsessed with that rhubarb raspberry compôte too. Putting it on coconut yogurt, on leftover cake, on toast, heck even just a spoonful here and there. It’s not too sweet, but packs enough tang to keep me wanting more. I actually learned a lot about rhubarb in the process. I’ve only worked with rhubarb a couple times before, but I definitely knew I love the flavour. Strawberry rhubarb pie is my favourite, followed by peach pie, and maybe pumpkin pie.

Rhubarb on it’s own doesn’t quite have the colour or flavour of pizazz, but pair it with a sweet berry like raspberry or strawberry, and add a little ginger zing? It’s amazing. Some people call it a fruit, but I’m still convinced it’s a vegetable. It’s like the tart version of celery that I’m not allergic to, and has toxic leaves (seriously, don’t eat rhubarb leaves).

Rhubarb Compote

To see the recipe for the rhubarb raspberry compote, visit the recipe I developed for Produce Made Simple, and if you want to make the trifle, the assembly instructions are on there too!

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Filed Under: Baking, Candy & Confection, Dessert, Vegan recipes

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

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Comments

  1. holly waterfall says

    May 30, 2014 at 11:09 AM

    Trifles are the best because they look super impressive but are usually so easy to put together. This looks fantastic!

    Reply
    • Lisa Le says

      May 30, 2014 at 12:13 PM

      So true! Layering stuff in a bowl is easy =) Thanks Holly!

      Reply
  2. Millie l Add A Little says

    May 31, 2014 at 1:21 AM

    They look great! I love the slight tartness that rhubarb gives to desserts!
    http://youtube.com/addalittlefood

    Reply
    • Lisa Le says

      May 31, 2014 at 2:02 AM

      Thanks Millie! Rhubarb is lovely =)

      Reply
  3. Lynna says

    June 5, 2014 at 2:33 AM

    This looks and probably taste so much better the the one I bought at a festival. Looks delicious! I love pairing rhubarb with strawberries, as well.

    Reply

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