Rhubarb & Strawberry Crumble (Vegan, Gluten-free)

大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

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Sweet, tangy rhubarb and strawberry filling topped with crunchy crumble, this rhubarb and strawberry crumble is a cozy dessert/breakfast perfect for a chilly day or chilled afternoon.

大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

Rhubarb is one of those vegetables I had heard about for a long time but hadn’t gotten the chance to try… until NOW.

Interesting background story: The rhubarb in the picture was derived from a random country road we accidentally passed by, for £1, which seemed like a good/insteresting deal to me.

And the first thing I’d like to try (besides tasting it plain first) is undoubtedly rhubarb and strawberry crumble. I guess you might ask why (right…?).

Well, it’s just one of those things that I’ve read and watched on the Internet over and over again, but hadn’t gotten the chance to try.

In case you didn’t know, I’m from Taiwan, a country famous for its plethora of fruits and vegetables. But one thing we’re missing is rhubarb. So trying rhubarb was on my to-do-in-the-UK list before I hopped on the plane.

大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

For those who haven’t tried rhubarb, you might think it must taste sweet as I did. But in fact, the flavour of rhubarb on its own can be simply in one word: Sour. Very very sour.

It smells a bit like lime, but the taste is very tangy and sour eaten plain. Hence, let’s incorporate it into a delicious crumble, shall we?

大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

Ingredients You Need

For this rhubarb and strawberry crumble, you just need 11 ingredients:

  • Rhubarb
  • Strawberries
  • Lemon
  • Coconut sugar, or raw sugar
  • Ground cinnamon
  • Almond flour
  • Oat flour
  • Rolled oats, jumbo oats
  • Maple syrup
  • Coconut oil
  • Desiccated coconut

I also like to add a pinch of salt as usual but you can omit it if you prefer (or forgot).

How to Make Rhubarb Strawberry Crumble

Preheat the oven to 175°C/350°F.

To make the fruit filling:

  • Place a non-stick frying pan over medium heat. Once the pan is hot, add rhubarb pieces and strawberries to the pan. Cook for about 1 minute.
  • Then add the sugar, cinnamon, and lemon juice. Cook for another 3~4 minutes, stirring occasionally.
  • Turn off the heat and transfer the mixture into 2 big ramekins. Set it aside.

To make the crumble:

  • In a big bowl, add almond flour, oat flour, rolled oats, coconut sugar, and a pinch of salt. Mix all together with a fork.
  • Then add maple syrup and melted coconut oil. Use the fork to mix all ingredients together evenly. It should look like crumbly dough.
  • Stir the desiccated coconut into the mixture.

Assemble & bake:

  • Use your finger to crumble the crumble mixture on top of the rhubarb and strawberry filling, evenly divided.
  • Place the ramekins into the preheated oven to bake for 28~32 minutes. The crumble topping should look golden brown and your kitchen will smell amazing.
  • Carefully take the crumble out from the oven and let them sit for 3~5 minutes before digging in. You can serve it with a scoop of ice cream if you want to bring it to another level. Enjoy!
大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

How to Store Rhubarb Strawberry Crumble

This crumble is best served warm. If you got any leftovers, let them cool down completely, cover them, and store them in the fridge. It can last for 3~4 days. Upon serving, remove the cover the reheat it in the oven for 5~10 minutes at 175°C/350°F.

Questions You Might Have

I don’t have coconut sugar, can I use another type of sugar?

Coconut sugar gives this crumble the best sweet note in my opinion. But if you don’t have coconut sugar, you can also use raw sugar or any vegan granulated sugar. Just keep in mind that some sugar has a stronger taste, which might have an influence on the final taste.

Are there other substitutions for extra-virgin coconut oil?

If you are not a big fan of the coconut taste, you can use refined coconut oil instead. Another substitution that might work similarly is vegan butter, though I personally prefer coconut oil for the final texture.

I don’t have oat flour, can I use regular flour?

Yes, you can use all-purpose flour (plain flour) to replace oat flour if that’s what you have. The texture will still be good, but the oat flour version tastes better in my opinion.

大黃草莓烤奶酥 (純素, 無麩質) Vegan Rhubarb & Strawberry Crumble

Final Words

Making this rhubarb and strawberry crumble is like completing a mission for myself. The tangy and soft texture of cooked rhubarb goes really well with strawberries and it also makes this crumble unique in its own way.

I hope you will like this easy vegan rhubarb and strawberry crumble as much as I do. If you have further questions or thoughts, welcome to let me know by commenting down below. Happy ‘crumbly!’

More Vegan Recipes:

Rhubarb & Strawberry Crumble (Vegan, Gluten-free)

Sweet, tangy rhubarb and strawberry filling topped with crunchy crumble, this rhubarb and strawberry crumble is a cozy dessert/breakfast perfect for a chilly day or chilled afternoon.
Author: Barrel Leaf
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: British, vegan
Keyword: crumble bars, dairy-free, gluten-free, rhubarb, strawberry, summer recipe, vegan
Servings: 2 people

Ingredients

For the fruit part

  • 195 g rhubarb, cut into 1.25 cm (1/2”) pieces (1.5 cups)
  • 100 g frozen strawberries, (1/2 cup) or fresh
  • 3 Tbsp coconut sugar, or raw sugar
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon

For the crumble

  • 25 g almond flour, (1/4 cup)
  • 45 g oat flour, (1/2 cup)
  • 45 g rolled oats, jumbo oats (1/2 cup)
  • 2 Tbsp coconut sugar, or raw sugar
  • A pinch of salt
  • 1 Tbsp maple syrup
  • 1 tsp extra-virgin coconut oil
  • 1 Tbsp desiccated coconut

Instructions

  • Preheat the oven to 175°C/350°F.

To make the fruit filling:

  • Place a non-stick frying pan over medium heat. Once the pan is hot, add rhubarb pieces and strawberries to the pan. Cook for about 1 minute.
  • Then add the sugar, cinnamon, and lemon juice. Cook for another 3~4 minutes. Stir occasionally.
  • Turn off the heat and transfer the mixture into 2 big ramekins. Set it aside.

To make the crumble:

  • In a big bowl, add almond flour, oat flour, rolled oats, coconut sugar, and a pinch of salt. Mix all together with a fork.
  • Then add maple syrup and melted coconut oil. Use the fork to mix all ingredients together evenly. It should look like crumbly dough.
  • Stir the desiccated coconut into the mixture.

Assemble & bake:

  • Use your finger to crumble the crumble mixture on top of the rhubarb and strawberry filling, evenly divided.
  • Place the ramekins into the preheated oven to bake for 28~32 minutes. The crumble topping should look golden brown and your kitchen will smell amazing.
  • Carefully take the crumble out from the oven and let them sit for 3~5 minutes before digging in. You can serve it with a scoop of ice cream if you want to bring it to another level. Enjoy!

Notes

  • Storage: This crumble is best served warm. If you got any leftovers, let them cool down completely, cover them, and store them in the fridge. It can last for 3~4 days. Upon serving, remove the cover the reheat it in the oven for 5~10 minutes at 175°C/350°F.

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