For the floor

• 100g gf rolled oats
• 80g vegan butter or coconut oil
• 120g Medjool date
• 40g cashew nuts
• 40g pecan nuts

-> Other nuts (e.g. hazelnuts, almonds, walnuts) can also be used, depending on tolerance and taste.

For the rhubarb compote

• 550g rhubarb
• 1 tbsp maple syrup
• 1 teaspoon vanilla bourbon, ground
• some water if necessary

For the filling

• 250ml coconut milk
• 35g raw cane sugar or coconut blossom sugar
• 1 organic lemon, zest & juice
• 1 heaped tablespoon of cornstarch
• 1 vanilla pod
• 100ml vegan cream, whippable (the cream must be cold for whipping)

Topping

• 50g roasted pistachios, salted
• a few strawberries
• 1/2 organic lemon, sliced
• a few mint leaves

1. Pit the dates, pour boiling water over them and leave to soak for 15 minutes.
2. The first step is to prepare the filling. To do this, grate the zest from one lemon and squeeze out the juice. Dissolve the cornstarch in the lemon juice in a small bowl. Scrape out the seeds from the vanilla pod. Bring the vanilla pulp to the boil in a small pan with the raw cane sugar, coconut milk and lemon zest. As soon as the coconut milk boils, reduce the heat immediately, add the lemon juice with the dissolved cornstarch and allow to thicken, stirring constantly (approx. 1-2 minutes). Leave the cream to cool for 1 hour.
3. In the meantime, you can prepare the rhubarb compote. To do this, wash the rhubarb thoroughly and cut into small cubes. Bring the diced rhubarb, maple syrup and vanilla bourbon to the boil in a pan while stirring. After 5 minutes, remove 1/3 of the mixture and leave to cool. Reduce the heat and simmer the remaining rhubarb for a further 10-15 minutes until soft. If necessary, add a little water so that the mixture does not burn. Remove and leave to cool.
4. For the base, slowly melt the vegan butter in a small pan. Place the rolled oats, nuts, soaked dates (without the soaking water) and melted butter in a powerful blender and blend thoroughly (the mixture should be nice and compact). Line the base of a springform pan (Ø 20 cm) with baking paper. Spread the mixture evenly over the base. Spread the cooled rhubarb compote over the base. Chill in the fridge.
5. Whip the vegan cream (cold) with an electric whisk until stiff. Blend the cooled cream with a hand blender until it no longer has any lumps. Now fold the reserved rhubarb cubes into the cream. Now carefully fold in the whipped cream with a spatula (do not stir!). Remove the cake tin from the fridge and spread the mousse evenly over the rhubarb compote. Place the cake in the fridge for at least two hours, preferably overnight.
6. For the topping, shell and finely chop the pistachios. Wash and quarter the strawberries. Wash the lemon and cut into thin slices. Remove the cake from the fridge, arrange the strawberries and lemon slices on top, decorate with pistachio crumble and serve cold.