This vegan strawberry rhubarb crisp with the right amount of sweetness and just a bit of tart is a family favorite! It is soo good, easy and quick to make. Perfect for afternoon tea or dessert.
Every time I make it, it’s always a hit! Even my husband who is not a great fan of rhubarb and always claims that his mum punished him enough already in his life by making rhubarb featured cakes every spring, loves it.
The beauty of this crisp …
- is made with a handful of ingredients: plain flour (all purpose flour), chopped almonds, strawberries, rhubarb, sugar and butter
- it only takes 40 minutes to make from start to finish
- it’s versatile. You can make it at any time of the year using other berries or fruits (from apples, plums to apricots).
Strawberry rhubarb crumble tastes perfect warm with whipped cream or vanilla ice cream.
What you’ll need to make strawberry crumble with rhubarb
- 400 g (14.1 oz/ 3 1/3 cups) plain flour (all purpose flour)
- 250 g (8.8 oz) butter plus extra for the baking form
- a pinch of salt
- 150 g (5.3 oz/ ¾ cup) sugar
- 100 g (3.5 oz/ 2/3 cup) almonds, chopped
- 1 tablespoon vanilla sugar
- 1 tablespoon icing sugar for dusting
- 400 g (14.1oz) fresh strawberries
- 350 g (12.3 oz) rhubarb
*This recipe calls for 1 tablespoon vanilla sugar. But feel free to use ¼ teaspoon vanilla extract. Just increase the amount of regular sugar by 1 tablespoon if you’re using vanilla extract.
How to make strawberry rhubarb crumble
Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces. Wash the strawberries as well, pat dry, cut off the stems and cut into small pieces.
In a large pot melt the butter.
Once the butter has melted
add sugar, flour, almonds and salt and stir well, using a fork.
Put half of the crumbles in the buttered form.
Scatter rhubarb and strawberries over the base and top with the remaining crumbles.
Dust with icing sugar and bake for about 25 minutes in a preheated oven.
More dessert recipes with berries
- Fresh strawberry cake
- White chocolate panna cotta and berries
- Mixed berries and Mascarpone cream recipe
Vegan Strawberry Rhubarb Crisp
Equipment
- Casserole dish
Ingredients
- 400 g (14.1 oz/ 3 1/3 cups) plain flour all purpose flour
- 250 g (8.8 oz) butter plus extra for the baking form
- a pinch of salt
- 150 g (5.3 oz/ ¾ cup) sugar
- 100 g (3.5 oz/ 2/3 cup) almonds chopped
- 1 tablespoon vanilla sugar. SEE NOTES
- 1 tablespoon icing sugar for dusting
- 400 g (14.1
oz) fresh strawberries - 350 g (12.3 oz) rhubarb
Instructions
- Grease the pie form or round casserole dish with butter and preheat the oven to 200 °C (390 °F), with both top and bottom heat.
- Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces. Wash the strawberries as well, pat dry, cut off the stems and cut into small pieces.
- In a large pot melt butter. Once the butter has melted, add sugar, a pinch of salt, flour, almonds and salt and stir well, using a fork.
- Put half of the crumbles in the buttered form. Scatter rhubarb and strawberries over the base and top with the remaining crumbles. Dust with icing sugar and bake for about 25 minutes in a preheated oven.
Notes
- This recipe calls for 1 tablespoon vanilla sugar. But feel free to use ¼ teaspoon vanilla extract. Just increase the amount of regular sugar by 1 tablespoon if you’re using vanilla extract.
Did you make this vegan strawberry rhubarb crumble recipe? I’d love to hear from you! Simply write a review and add rating to it.