Ingredients
Scale
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 stalks rhubarb
- 1 lemon, juiced
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 package frozen coconut whip
Instructions
- Place the strawberries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the strawberries, sliced rhubarb, sugar, vanilla in a saucepan over medium-high heat. Combine the remaining lemon juice with corn starch in a shallow dish. Combine, removing any remaining clumps. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the mixture off the heat and let cool; the mixture should thicken up as is cools.
- Cake: Follow the Easy Vegan Vanilla Cake – cut into cubes
- To assemble the trifle, spoon a layer into individual serving dishes or a large glass bowl, switching off with each. You can choose the layers as you see fit! Place in the fridge until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brownie
- Cuisine: Dessert
Nutrition
- Serving Size: 1