I’m going to be brutally honest here; I’ve never made a crumble, crisp, or cobbler in my life nor have I ever cooked with rhubarb. Well, before this wicked easy Vegan Strawberry Rhubarb Crumble.
I’ve always been a pie and cake girl, and rhubarb was worn out so hard by my Dad’s side of the family growing up that my whole adult life I’ve found it borderline repulsive.
Now I know, after a little internet and personal research, that crumbles, crisps, and cobblers are literally the easiest desserts to make. You put the fruit in the dish, top it with toppings, and bake. Yep, that’s pretty much it. As for the rhubarb, once you get over any preconceived notions, it’s tart and tasty while being similar in texture to celery.
The combination of strawberries, rhubarb, and a little coconut sugar is divine. All of the fruit for this dish was purchased at Cobblestone Farmers Market, a local Winston Salem market which lies within the historic Moravian settlement of Old Salem. If you haven’t visited your local farmers’ markets and farms, I urge you to do so. Plum Granny Farms is now my favorite spot for berries, and FarmHaven Farm had the prettiest rhubarb around. As I was purchasing the rhubarb I mentioned making a pie, and one of the owners said “make a crumble instead…it’s easier.” with a smile.
And here we are.
The only equipment you’ll need for this dish is some sort of pie dish or small casserole dish to layer the ingredients in. I suspect you can substitute frozen fruit or any other fresh fruit you like (stay tuned for peach season, which I’m sure will make a bangin’ crisp).
It’s vegan, gluten-free, tastes like neither (you know what I mean), and uses 8 simple ingredients.
Vegan Strawberry Rhubarb Crumble
Ingredients:
About 4 1/2 cups of whatever filling you’re using (in this case, strawberries, and rhubarb)
2 tbsp coconut sugar
1 cup gluten-free oats
1/2 cup almond meal, preferably ground from raw almonds in your blender
1/2 cup raw walnuts, chopped into small pieces
1/4 cup packed light brown sugar
pinch of sea salt
4 tbsp cold vegan butter
Instructions:
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Preheat oven to 350 degrees F and grease a deep pie dish or 8×8 baking dish.
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Cut up your fruit into bite-size pieces, add it directly to the prepared dish, and toss with 2 tbsp coconut sugar.
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Add the dry ingredients to a mixing bowl, then mix in the cold butter until it’s distributed. Sprinkle it over the layer of fruit in your baking dish.
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Bake for 44-55 minutes until the top is golden brown.
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Let it cool for about 10 minutes, and serve immediately with some vanilla ice cream or whipped cream (I used Nada Moo).
If you make this tasty Vegan Strawberry Rhubarb Crumble, or something similar, post a photo and tag me over on Instagram or leave a comment below. Seeing you guys enjoy my favorite recipes is a day-maker, every time.
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