Vegan Strawberry and Rhubarb Crumble
Servings: 4 people
Ingredients
For the fruit layer
- 100 grams caster sugar
- 1.5 tablespoon 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
Instructions
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.