Best Vegan Oil Free Recipe Using Rhubarb And Strawberries

If you’ve been searching for a delightful, refreshing dessert or snack that’s completely vegan and oil-free, look no further! This recipe featuring rhubarb and strawberries is a perfect celebration of spring’s bounty.

The tartness of rhubarb perfectly balances the natural sweetness of strawberries, creating a vibrant flavor combination that’s light yet satisfying. Whether you’re a long-time vegan or simply exploring plant-based options, this dish will quickly become a favorite in your kitchen.

Not only does this recipe avoid any added oils, but it also uses wholesome, natural ingredients, making it a guilt-free indulgence. It’s incredibly versatile — great as a breakfast topping, a dessert, or even a snack.

Plus, it’s easy to make and requires minimal prep time. Ready to impress your friends and family with a dish that’s as beautiful as it is delicious?

Let’s dive in!

Why You’ll Love This Recipe

This rhubarb and strawberry recipe is a delicious showcase of fresh, seasonal produce that’s both nutritious and bursting with flavor. It’s completely oil-free, making it lighter and healthier than many traditional desserts.

The natural sweetness of the strawberries complements the tangy rhubarb, creating a perfect harmony of tastes.

What’s more, this recipe is highly adaptable. You can enjoy it warm or chilled, as a compote over oatmeal or vegan yogurt, or even fold it into a vegan cake batter for a fruity twist.

It’s also free from refined sugars if you prefer, and can be sweetened naturally. Best of all, it’s simple enough for beginners but impressive enough for seasoned home chefs.

Ingredients

• 4 cups fresh rhubarb stalks, chopped (about 1/2-inch pieces)
• 3 cups fresh strawberries, hulled and halved
• 1/2 cup pure maple syrup or agave nectar (adjust to taste)
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 tbsp cornstarch or arrowroot powder (for thickening)
• 1/4 cup cold water (to dissolve cornstarch)
• Optional: 1/2 tsp ground cinnamon or cardamom for extra warmth
• Pinch of salt to balance flavors

Equipment

• Medium saucepan with lid
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Small bowl to dissolve cornstarch
• Knife and cutting board
• Optional: blender or immersion blender (if you prefer a smooth texture)

Instructions

1. Prepare the fruit: Rinse the rhubarb stalks and strawberries thoroughly. Chop the rhubarb into 1/2-inch pieces and hull the strawberries, cutting them in halves or quarters depending on size.
2. Combine main ingredients: Place the chopped rhubarb and strawberries into the medium saucepan. Add the maple syrup, fresh lemon juice, vanilla extract, and a pinch of salt. Stir gently to combine all ingredients evenly.
3. Cook the fruit: Heat the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cover with the lid and allow the fruit to cook for about 10-12 minutes, or until the rhubarb softens and the strawberries release their juices.
4. Thicken the compote: While the fruit cooks, dissolve the cornstarch (or arrowroot) in the cold water until smooth. Slowly pour this slurry into the simmering fruit mixture while stirring continuously.
5. Simmer to desired consistency: Continue cooking uncovered for another 3-5 minutes, stirring frequently until the compote thickens. If using, add cinnamon or cardamom now and stir well.
6. Adjust sweetness and cool: Taste the compote and add a little more maple syrup if you prefer it sweeter. Remove from heat and let it cool slightly. You can serve warm or transfer to a container and chill in the fridge for a refreshing cold treat.
7. Optional smooth texture: For a smoother compote, use an immersion blender or regular blender to puree the mixture to your liking before cooling.

Tips & Variations

“To avoid a tart bite, choose rhubarb stalks that are bright red and firm rather than greenish. This ensures sweeter results and a more balanced flavor.”

• Sweetener swap: Use brown rice syrup, date syrup, or coconut nectar instead of maple syrup for different flavor profiles.
• Fruit add-ins: Toss in fresh raspberries or blueberries for a colorful mixed berry compote.
• Spice it up: A splash of almond extract or a few fresh mint leaves can add a refreshing twist.
• Make it a breakfast topper: Spoon this compote over warm oatmeal or vegan pancakes for a nutritious start to your day.
• Use as a filling: This compote makes a fantastic filling for vegan crepes or layered cakes like the [Marzipan Challah Recipe](https://gluttonlv.com/recipes/marzipan-challah-recipe/).

Nutrition Facts

Serving Suggestions

This oil-free rhubarb and strawberry compote is incredibly versatile. Serve it warm over your favorite vegan ice cream or coconut yogurt for a quick dessert.

It also pairs beautifully with breakfast dishes — drizzle it over pancakes, waffles, or oatmeal to add a fresh fruity kick.

For a light snack, enjoy it chilled with a sprinkle of toasted nuts or seeds for texture. You can even use it as a jam alternative on vegan toast or sandwiches.

If you love experimenting, try layering it with vegan granola and smoothie bowls for a colorful, nutrient-dense meal.

Conclusion

This best vegan oil-free rhubarb and strawberry recipe is a perfect way to highlight seasonal fruits while keeping your meals wholesome and delicious. Its simplicity makes it accessible to all skill levels, yet its vibrant flavors and beautiful color make it stand out at any table.

The health benefits of rhubarb and strawberries, combined with the natural sweetness from maple syrup, create a guilt-free treat you can enjoy anytime.

Whether you’re serving it as a dessert, a breakfast topping, or a snack, this recipe is guaranteed to become a staple in your kitchen. Don’t forget to check out other fabulous recipes like the Magic Dough Recipe or the Jamaican Minced Beef Recipes for more plant-based inspiration.

Happy cooking!

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