Inside Scoop: This delectable vegan strawberry rhubarb crumble is made without any refined sugars, gluten or dairy.
We really do love all berry crumbles, and are absolutely obsessed with using rhubarb in baking, and when both are in season, well, life is amazing! You can wander the market and just smell how fresh the strawberries are, and when you take a bite, all of that juiciness is like an explosion of flavour in your mouth.
It really is a world of a difference between seasonal, fresh picked berries, and off season monster, sour berries. Right?
Summer is awesome for so many different fruits and veggies, all the way from June to September. And this recipe for vegan strawberry rhubarb crumble is just as seasonal as the strawberries you’re picking in June, or the nectarines you’re picking in August. This vegan strawberry rhubarb crumble recipe calls for 4 cups of fruit divided in half. So naturally, we used strawberry and rhubarb, but feel free to do 4 cups peaches, plums, pears, cherries, blueberries… you name it really! Ontario is one of the best provinces in the summer for these fruits, but if you live in a place that doesn’t produce these fruits as the same time as us, or they are just always in abundance, go nuts with whatever fruit you love most in whatever season you have a craving for crumble.
A crumble is a crumble, and pretty awesome no matter what fruit you choose.
You can learn all about what’s in season here at Ontario Foodland What’s In Season Guide.
Okay, let’s go back to this vegan strawberry rhubarb crumble
You might not be able to find rhubarb at your local market, but you can always buy it in a large batch, frozen! Rhubarb is a sour, tart stalk, but when cooked, especially cooked with other fruits, it becomes this amazing sweet, sour taste that you cannot deny!
Not only is this bitter stalk amazing for crumbles and pies, especially strawberry rhubarb crumble, but it’s actually got some pretty amazing health benefits. Known by Traditional Chinese Medicine (TCM) as a medicinal root vegetable, rhubarb can be used to treat stomach issues, and is incredibly high in fiber, making it amazing for elimination and detoxification of your G.I. tract. It’s also packed with vitamins and minerals, such as vitamin C, vitamin K, B vitamins, electrolytes, and polyphonic compounds (antioxidants) such as beta-carotene.
It’s also one of our favourite top gut loving foods. If you’re interested in learning more about gut loving foods, make sure you download this list of our favourite Top 25 Gut Healing Foods, both our favourite fermented foods as well as our favourite prebiotic rich foods. You can download here:
Just remember, don’t eat the leaves, they are NOT good for you! They are extremely high in something called oxalic acid, which can cause illness. Also, store your rhubarb in the temperature it’s grown (20-25 C, with the exception of freezing) so the oxalic acid doesn’t migrate to the stem.
Now, to crumble…
This vegan strawberry rhubarb crumble is:
- Made vegan
- Made Gluten-free (unless you’re okay with gluten, you can use a low-gluten, whole grain like spelt)
- Made with delicious, fresh and in season fruits
- Perfectly paired with vegan ice cream
We ABSOLUTELY love pairing this vegan strawberry rhubarb crumble with some dairy-free ice cream, and Coconut Bliss Vanilla Ice Cream is one of our favourite dairy-free brands. It’s made with simple ingredients, has about 1/2 the amount of sugar as your traditional ice cream counterpart, and tastes so creamy and delicious. Win!
So now that we’ve totally convinced you to test out this strawberry rhubarb crumble, we hope that you absolutely enjoy everything about it! If you do test it out, let us know what you think in the comments below, and don’t forget to tag us if you post it online!
Strawberry Rhubarb Apple Crumble
This crumble is the perfect healthier alternative to your classic crisp or crumble. It was created to be completely vegan, made gluten-free, high fiber oats, coconut sugar, and seasonal, delicious fruits. If you aren't a strawberry rhubarb fan, replace with any desired seasonal fruit of choice.
- Preheat oven to 350 F.
- In a large saucepan pour your fruit and lemon juice and cook on medium 10-15 minutes until soft. When softened, mix in a bowl the arrowroot powder and cane sugar and slowly pour into the fruit, mixing as you pour them in. Bring to a boil and reduce, simmer until thick consistency (5-10 minutes).
- While the filling is cooking in a large bowl mix thoroughly all the base ingredients, except for walnuts.
- Take a large 13x17 baking dish and press half the base mix down hard and flat. Pour the filling on top of it. Then mix the walnuts into the remaining crumble mixture and crumble on top of the filling mixture.
- Bake 25-30 minutes, until crumble is browned on top.
- Removed from heat and let cool.
- Serve with coconut yogurt, ice cream or full fat greek yogurt.
Serve with coconut yogurt, ice cream or full fat greek yogurt.