The perfect taste for anyone holding onto summer, enjoy the balance of sweet strawberries and sharp rhubarb in this deliciously warming yet light crumble.
Crumbles are our favourite British dessert and we love playing around with new and traditional combinations that reflect the seasons. For summer, a strawberry and rhubarb combination is simply perfect. We find rhubarb crumbles a little too bitter, so the addition of freshly picked, ripe red strawberries is an obvious choice. Try this delicious vegan crumble now.
Vegan Strawberry & Rhubarb Crumble
The taste of summer - this Vegan Strawberry and Rhubarb Crumble is matched perfectly with Alpro vegan soya cream.
Chop the freshly picked strawberries and rhubarb into chunks. We like to chop our strawberries in quarters and create similar size rhubarb chunks too.
Throw both together in an oven proof dish and level out roughly by simply shaking the dish a little.
Then, in a separate bowl, combine the flour and butter. Chunk the butter into smaller pieces first to making combining the two easier. We like to get our hands in at this stage, kneading the butter into the flour. This is the best way to know whether you have the right quantity combinations. We think a perfect crumble mixture should stick together if really pushed, but crumble apart again easily. Add a little more flour if your crumble is too sticky and add a little more butter if it feels too dry.
Add the sugar and cinnamon to the crumble mix and stir to combine.
Add the crumble topping to the oven proof dish, covering the strawberry and rhubarb chunks completely, using a spoon or butter knife to level the topping and ensure everything is covered.
Pop the finished crumble into the oven and bake. Serve with soya cream or soya custard.