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.
You may also like these eating out vegan tips.
About the Ingredients
When it comes to choosing ingredients for our Vegan Strawberry and Rhubarb Crumble, we like to choose the items with the lowest carbon footprint and the least packaging waste.
Strawberries & Rhubarb
Freshly grown strawberries and rhubarb are the best option for this desert, not only because it tastes better this way, but because they can be picked from the garden package-free. If you don’t have the space to grow these fruits, speak to someone with a local allotment or garden who has excess fruit growing in the summer and see if they would be willing to let you have some.
Failing that, the next best option, especially with strawberries, is to visit a pick-your-own farm. Take a reusable containers to weigh before you start picking, instead of accepting single-plastic ones, and make a day of it!
Find all our favourite vegan products.
Remember to freeze fresh strawberries and rhubarb at the end of summer so that you still have local, packaging-free products to use in your Strawberry & Rhubarb Crumble during the winter months. If you want to be really organised, chop the fruits up and portion them together in the freeze to make defrosting and using them easier.
Vegan Cream or Custard
Going vegan doesn’t mean you have to give up cream or custard – these still pair beautifully with a homemade crumble when they are dairy free. We love vegan products that come in recyclable cardboard packaging, like Alpro Soya Single Cream. It’s the best compliment to your summer crumble on warm, sunny days.
If you are enjoying your Vegan Strawberry & Rhubarb Crumble in the winter months, definitely pick a delicious and ‘creamy’ vegan custard like Alpro Soya Custard, heated up with an extra sprinkle of cinnamon to serve.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
|
- 3 cups Plain Flour
- 1/2 cup Brown Sugar
- 1 cup Vegan Butter
- 1 tbsp Cinnamon
- 1/2 cup Strawberries
- 1/2 cup Rhubarb
Ingredients
|
|
- Pre heat the oven to 180'c.
- Pour the flour, sugar and cinnamon into a mixing bowl and stir to combine.
- Add the butter, chopping into smaller chunks as you add. Combine butter - we prefer to do this with our hands. For a delicious crumble you want a mixture that isn't too dry. If you feel you need a little extra butter to create more of a crumbly texture, add more butter.
- Chop the rhubarb and strawberries into chunks and place in the base of an over proof dish.
- Add the crumble mixture on top of the fruit, ensuring all the fruit is covered and smoothing the top with your hands or the back of a spoon.
- Place the crumble into the pre heated oven and bake for around 45 minute or until the crumble topping is golden in colour.
- Serve with Alpro Soya Single Cream or Alpro Soya Custard.
