1. Create gorgeous compote by combining rhubarb, sugar, water, and lemon zest in a saucepan, cooking over medium heat for 10-12 minutes until jammy but still textured.
2. Add bright finish by stirring in lemon juice at the end, then letting the compote cool completely.
3. Make silky cream layer by blending drained cashews with vegan cream cheese, coconut cream, powdered sugar, vanilla, and lemon juice until completely smooth (3-4 minutes).
4. Taste and perfect by adjusting sweetness in the cream—it should be balanced since the compote adds more sweetness.
5. Assemble beautifully by spreading the cream mixture evenly in your serving dish (clear glass shows off the gorgeous layers).
6. Create stunning layers by carefully spooning cooled compote over the cream, creating swirls or distinct layers as desired.
7. Chill for perfection by refrigerating for at least 1 hour to set and let flavors meld beautifully.
8. Garnish with elegance by adding fresh strawberry slices and mint leaves right before serving.
9. Serve with style alongside vegan graham crackers, cookies, or fresh fruit for dipping.

Notes:

• Soak cashews overnight for the silkiest cream texture—it’s worth the planning!
• Don’t overcook the rhubarb—you want some texture for visual appeal and flavor bursts
• Let compote cool completely—warm compote will melt the cream layer
• This looks stunning in a clear glass serving dish to show off the beautiful layers

Storage Tips:

Keep this beauty covered in the fridge for up to 3 days. It actually tastes better after overnight chilling as all the flavors develop and meld together perfectly!