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Vegan Strawberry Rhubarb Parfaits

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 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


  1. Place the strawberries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  2. 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.
  3. Cake: Follow the Easy Vegan Vanilla Cake – cut into cubes
  4. 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. 
  • Category: Brownie
  • Cuisine: Dessert


  • Serving Size: 1
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