There are two spring veggies that are my favorites, rhubarb and asparagus; and yes, rhubarb is actually a vegetable. It is most often used in desserts, so many would think it is a fruit, but like the tomato that is actually a fruit, you now know that rhubarb is a veggie! A few weeks ago I posted a spring soup using asparagus, (you can check it out HERE ) but today I’m whipping up an easy little dessert from that fibrous plant called rhubarb. Rhubarb is very tart on its own, but cooked down with a little added sweetness, and it is delicious as a compote, pie, or jam. This recipe I’ve created is a compote. It makes a perfect dessert to end any meal because it is not too filling. To make it dairy-free I whipped up some coconut whipping cream and added two perfect complimentary spices, cinnamon and nutmeg. You have to harden the coconut fat in the can of coconut milk before whipping it, so be sure to allow time for that. You can probably hurry the time along by putting it in the freezer for a few hours, I put it in the fridge for 24 hours.

Rhubarb is a very old plant. It dates all the way back to 2700 BC from China, when the plant was mainly used for medicinal purposes. The rhubarb plant can be used in the aid of digestion, which for all celiac, gluten or dairy intolerant people, that is a good thing! This time of year you should be able to find rhubarb at your local farmer’s market, in the grocery store, or growing in your neighbor’s backyard. Every year my grandmother would make rhubarb sauce and we would pour the warm sauce over vanilla ice-cream. The warm rhubarb would slightly melt the ice-cream and form a delicious pool of cream around the edges. Oh yum! It was so good!

Colorful rhubarb stalks ready for a compote!
Cut rhubarb
Slice rhubarb stalks in half lengthwise. Dice each stalk into quarter-inch slices.


Sliced Strawberries
Notice the beautiful heart shapes naturally formed on the inside of these strawberries!


Rhubarb simmering in pot
Place chopped rhubarb, water and Pure maple syrup into a pot and simmer until rhubarb is softened.


Rhubarb-Strawberry compote
Add diced strawberries and continue simmering until strawberries are softened.


Coconut Whipped Cream
Add coconut palm sugar, cinnamon, and nutmeg to whipped coconut milk-fat to create a delicious dairy-free alternative!


Diary-free whipped topping on Strawberry-rhubarb compote
Serve up a delicious gluten-free, dairy-free, and refined sugar-free Strawberry-Rhubarb compote with spiced Coconut Cream.




2 cups chopped rhubarb

1/4 c water

1/3 cup Pure Maple Syrup

1 cup diced strawberries


Diary-Free whipped topping

1  15 oz can coconut milk (regular, not lite)

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 cup coconut palm sugar


Compote directions:

Place rhubarb, water and maple syrup into a medium size sauce pan and bring to a boil over medium high heat. Reduce to a simmer and cook until rhubarb softens. Add diced strawberries and simmer for an additional five minutes or until strawberries soften. Remove from heat and drain excess liquid from the compote (reserve liquid to use on pancakes or over ice-cream.) Place compote evenly in four small dishes. Let cool completely before adding whipped topping.

Whipped Topping directions:

Place coconut milk in refrigerator for at least 24 hours. Open the can without shaking it or turning it upside down. You want the fat to separate from the milk. Spoon out the fat layer only and place it in a deep bowl. You will not use the translucent milky substance remaining (this could be added to muffins or some other recipe calling for liquid). Whip the coconut fat until it resembles whipped cream. Place coconut palm sugar and spices into a blender and blend on high for thirty seconds. The palm sugar should resemble powdered sugar. Whip the coconut fat and slowly add coconut palm sugar and spices. Whip until soft peaks form. Place on top of cooled strawberry-rhubarb compote. Sprinkle with a small amount of coconut palm sugar.


Diet tags: Low calorie, Gluten free, Dairy free

Number of servings (yield): 4

Calories: 112

Fat: 3.8

Protein: 1.2

Microformatting by hRecipe.

This recipe was also shared on the following links: realfoodforager, simplysugarandglutenfree, cooktraditionalfood, tasty traditions, nourishingjoy, well fed homestead, gluten-free homemaker, kelly the kitchen kop, vegetarian mamma,

10 comments on “Dairy-free Dessert: Strawberry-Rhubarb Compote with Spiced Coconut Whipped Cream”

  1. I did think rhubarb was a fruit so I am glad to learn something new. I have not had rhubarb in many years. This might be a good way to bring it back into my life. Thanks for the recipe. I will look for rhubarb next time I go to the supermarket. Our farmer’s markets are not open for a few more weeks at least.

  2. Pingback: Sunday Snippets
  3. I made this last night as one of the desserts for a vegan dinner party we hosted. Very tasty! The rhubarb came from our garden which made this extra special. Thanks for the idea to whip coconut cream. I out lavender in mine which was a popular and tasty choice.

  4. Super fun idea! I love this recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

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