Strawberry & Rhubarb Crumble

The recipe, step by step

This strawberry and rhubarb crumble is so easy to make and perfect for serving after a Sunday roast with a generous portion of vanilla custard, a really comforting heavenly dessert for all the family to enjoy!

Tart rhubarb and sweet strawberries create a juicy filling with just the right amount of sweetness. All topped off with my crunchy crumble topping. Click here for the crumble topping to go with this delicious fruit filling. Plus, it’s vegan, gluten free and I think tastes even better than regular crumble made with flour and butter.

Fruit crumble can be made throughout the year, check out my variations section for alternative fruit and combo flavours.

RECIPE HIGHLIGHTS

• EASE: simple and comes together quickly.
• FREE FROM: this recipe is egg-free, dairy-free and gluten-free.
• TASTE & TEXTURE: the combination of juicy sweet strawberries and tangy rhubarb with a crunchy oat crumble.
• SERVING: can be served hot or cold with custard, cream, or ice cream.

INGREDIENTS

For this recipe, all you need are these ingredients:

• Crumble oat topping – is the perfect vegan and gluten-free crumble topping for this dessert.

• Strawberries and rhubarb – are the two-star fruits in this recipe that create the most amazing combination of sweet and tart flavours.

• Fresh lemon juice – is optional but helps to soften and elevate the rhubarb’s flavour.

• Light brown sugar – adds sweetness and a light caramel flavour to the fruit.

• Cornflour (US cornstarch) – is gluten-free and used as a thickening agent to create a delicious sauce from the fruit’s juices during baking.

• Salt – I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.

WHAT VARIATIONS CAN I MAKE?

• Crumble flavour variation – ideas are available in the variations section of the crumble recipe.

• Fruits – can be combined in so many different ways to create something different throughout the year. Try some of these combos: pear, peach and ginger, apple and blackberry, spiced plum with star anise, rhubarb and elderberry.

NUTRITION

STORAGE AND FREEZING

This crumble will keep well for up to 5 days in the fridge and can be reheated before serving.

Freezing: Due to the crisp crumble this dessert does not freeze well.

TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4-litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer, and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.

• Bartleet & Sons Traditional Porcelain Round Flan Dish, 27cm – White

 Classic round flan mould is ideal for cooking, baking and serving quiches, fruit flans and tarts.

RECIPE TIPS

Marinating the rhubarb – allows the rhubarb to become more tender. Only add the strawberries once you are ready to assemble the crumble, there is no need to marinate the strawberries as they will just become too mushy.

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