Vegan Rhubarb Crumble is a delightful, colorful, and refreshing dessert. The sweet taste of maple syrup, the crunch of oats, and the sharpness of rhubarb are all beautifully paired in this crumble dish. This traditional British dessert has been redesigned with plant-based components to accommodate vegan diet choices. This Vegan Rhubarb Crumble is equally delectable as their traditional version. Rhubarb is a vegetable frequently used in sweet recipes. The crunchy oat topping complements the unique flavor of the rhubarb. Let’s start a tasty and crunchy recipe with the baking directions (listed below).
STATS:
- Course: Breakfast, Dessert
- Cuisine: British
- Diet: Gluten-free, Vegan, Dairy-free
- Total Time: Fifty minutes
- Preparation Time: Fifteen minutes
- Cook Time: Thirty-five minutes
EQUIPMENT:
- 8 by 10-inch baking pan
- Small container or mug
- Spoon
- One bowl
- Serving plate
INGREDIENTS:
- Two tbsp of cornstarch with two tbsp of water
- Half a cup of maple syrup
- Vanilla extract 1 tsp
- Chopped Rhubarb 5 cups
For the crumble topping:
- 1 cup of Rolled oats
- A pinch of salt or to taste
- Almond flour half a cup
- One-fourth cup of maple syrup
- 2 tablespoons of coconut oil
- crushed pecans or walnuts approx. 1/2 cup
Ingredient notes:
Oats:
- Use thick, traditional (old-fashioned) oats to give the crumble texture. The quick oats’ final texture is mushy, so I don’t prefer to use them.
Almond flour:
- This recipe is gluten-free due to the use of almond flour, which also aids in forming tiny clusters of oats. For this rhubarb dish, i used packaged almond flour.
Vanilla extract:
- The flavors of maple and rhubarb go really nicely with vanilla.
Maple syrup:
- It adds a pleasant, rich flavor to the fruit crunch. You can use agave instead of using granulated sugar.
Cornstarch:
- It is vital to prevent the fruit filling from getting overly syrupy and to give the rhubarb a deliciously creamy texture while it cooks. Powdered arrowroot would also be effective.
INSTRUCTIONS:
- First, turn on the oven and raise its temperature to 375 degrees.
Preparation of the fruit base
- Add cornstarch with chilled water in a tiny container or cup.
- Combine well with a spoon to settle down all the big particles.
- Next, pour the cornstarch mixture, maple syrup, and vanilla extract into an 8 by 10-inch baking pan base.
- After that, remove any leaves or stalks from the rhubarb.
- Then, cut the stalk into one-inch pieces
- Now, add a diced rhubarb layer over the cornstarch mixture.
- Put aside the baking pan.
Preparation of the crumble
- Add melted coconut oil, maple syrup, a hint of salt, chopped pecans, almond flour, and rolled oats to a bowl.
- Using a spoon, whisk them.
- Evenly cover the rhubarb in the baking pan with the crumble topping ingredients.
- Next, gently push with a spoon or your palm.
Baking
- Bake it for thirty-five to forty minutes, or until the external layer turns light golden.
- After baking, rest it for nine to thirteen minutes.
- Then, shift it on a serving plate. The tasty Rhubarb Crumble is ready to enjoy.
SERVING SUGGESTIONS:
- This crazy dish will work beautifully with strawberry, vanilla, or even a unique flavor of ice cream.
- Top it with homemade or store-bought vegan whipped cream.
- Enjoy this crumble dish with vegan custard.
- Drizzle warm caramel sauce over the crumble for a sweet treat.
- Serve it with non-dairy vegan yogurt.
TIPS:
- Select good-quality and vibrant color rhubarb stalk.
- Try this recipe with organic and pure sugars like maple syrup, date, or coconut sugar for a richer flavor.
- Add a pinch of ground cardamom, ginger, cinnamon, or nutmeg to improve the crumble’s flavor.
- The citrus flavor adds a little brightness to the dish.
- Spread the crumble evenly over the rhubarb for consistent cooking.
STORAGE INFORMATION:
Fridge:
- Save the leftover rhubarb crumble in a sealed container and refrigerate it for sixty to one-fifty days. The crumble topping will lose its crunchiness after being refrigerated. I suggest you prepare a crumble crust at the exact serving time.
Freezer:
- I do not suggest freezing this dish because it contains a rhubarb stalk and a crumble topping. Both these items will lose their beautiful texture after freezing.
Reheating:
- Rewarm the leftover and chilled crumble in the oven at 180 degrees for nine to thirteen minutes.
FAQs
Can I use a different dish to make it?
- You can use individual ramekins, an oven-proof casserole, or a pie dish for baking.
What kind of rhubarb is ideal for crumble?
- Choose soft and vibrant red stalks for the best flavor and texture. This dish will also go well with frozen or fresh rhubarb stalks.
Can I use different kinds of fruits?
- This rhubarb stalk goes perfectly with a range of fruits, including raspberries, apples, strawberries, and even a little orange zest.
NUTRITIONAL INFORMATION/SERVING:
Total Amount 8 servings
Total Calories 262 kcal
Carbohydrates 35 g
Dietary Fiber 4 g
Protein 5 g
Sugar 20 g
Total Fat 13 g
Sodium 7 mg
Iron 1 mg
