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+ servings
Vegan Strawberry and Rhubarb Crumble
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Vegan Strawberry and Rhubarb Crumble

Course: Dessert
Cuisine: British
Keyword: caster sugar, cornflour, non-dairy butter, oats, plain flour, rhubarb, strawberry
Servings: 4 people


For the fruit layer

  • 100 grams caster sugar
  • 1.5 tbsp cornflour
  • 500 grams strawberries hulled and cut into 2 inch pieces
  • 500 grams rhubarb cut into 2 inch pieces

For the crumble top

  • 150 grams plain flour
  • 75 grams non-dairy butter chilled and cubed
  • 25 grams demerara sugar
  • 75 grams rolled oats


For the fruit layer

  • Add the strawberries and rhubarb to a heavy bottomed saucepan.
  • Sprinkle over the sugar and cornflour and toss the berries and rhubarb until well coated in the sugar and cornflour mix.
  • Put the pan on a low-medium heat and cook gently until the fruit has softened and begun to let out their juices.
  • Continue to heat the fruit until the juices have mixed with the cornflour and begun to thicken.
  • Turn the fruit out into an ovenproof dish and let cool slightly while you make the crumble top.

For the crumble

  • Pre-heat your oven to gas mark 6 / 400F / 200C.
  • In a cool bowl, rub the non-dairy fat through the flour using your finger tips until you have fine bread crumbs then stir through the oats and sugar.
  • Scatter the crumble mixture over the cooled fruit and bake for 20-25 mins until the fruit is bubbling and the crumble top is golden and crisp.
  • Leave to cool slightly before serving.