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  • Writer's pictureYiannoulla Burness

Rhubarb and Strawberry Crumble

Updated: Nov 13, 2022

A delicious crumble made with strawberries and rhubarb. A sweet and tangy dessert that is sure to make you go back for seconds. Served with plant based whipped cream, cashew cream, sorbet or ice cream.

EQUIPMENT: 1 medium size saucepan, wooden spoon, oven proof serving bowls or small to medium dish

OVEN TEMPERATURE: preheat oven to 180 degrees celsius


STRAWBERRIES: When strawberries are in season I like to freeze them for future recipes. I buy the seconds for smoothies and pies or crumbles. I usually macerate the strawberries over night in the fridge then measure 1 cup portions, put in zip lock bags and place in the freezer.

RHUBARB: can be mistaken for a fruit but is actually a vegetable. I love this vegetable for its amazing colour. It is very tart but goes well in desserts to balance the sweetness.



1 cup of fresh strawberries, (may use frozen, thawed)

plus 1 tablespoon sugar to macerate

3 stalks of rhubarb, cut into small pieces

1 tablespoon orange zest

1 tablespoon orange juice

1 tablespoon granulated sugar

1 heaped teaspoon cornflour

2 teaspoons water


*Firstly macerate strawberries by slicing strawberries and sprinkling with sugar set aside for at least 1 hour to draw out natural juices. If using frozen strawberries measure fruit while frozen and thaw out at room temperature.

*Place all the filling ingredients in a saucepan and bring to a simmer on medium heat, once it starts to bubble turn heat to low.

*Continue to cook on low heat until the fruit just starts to break down add cornstarch mixed with water stir through.

* As soon as it starts to thicken remove from heat.


1/2 cup plain all purpose flour

1 tablespoon almond flour (optional)

1 1/2 tablespoons vegan butter, melted

1 1/2 tablespoon sugar

pinch of salt

Flaked almonds for garnish


*Place the plain flour, almonds flour, sugar and salt in a bowl and mix together, then

pour over melted butter. Mix together until clumps form.


*Place cooked filling into individual serving bowls or a small baking dish.

*Top with crumble and sprinkle on flaked almonds.

*Place in the oven and bake until topping starts to change colour and filling starts to bubble, about 20 minutes.

*Place a sheet of foil or a tray on the bottom rack to catch any spillage .

*Serve warm with a plant based cream or ice cream.

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