It’s rhubarb season! Fast and full of fruit, this rhubarb recipe comes together easily and will be enjoyed by all. The warm, sweet,oaty crumble tops a perfect mix of fresh rhubarb, strawberries and apple. Bubbly and delicious, this makes a quick dessert for family or friends.
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup oatmeal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon finely grated orange rind
- 1/2 cup vegan butter
Fruit Filling
- 2 cups fresh rhubarb chopped into small slices
- 2 cups sliced strawberries frozen works well
- 1 large apple peeled, cored and chopped.
- 1/2 teaspoon finely grated orange rind
- juice of one orange
- 1/3 cup sugar
- 2 Tablespoons corn starch
Ingredients
Crumble Topping
Fruit Filling
|
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Instructions
- Heat oven to 350 degrees F.
- You will need a medium baking pan or four individual serving-size baking cups.
- To make the crumble topping, stir together the oats, brown sugar and flour. Add the cinnamon and grated orange peel. Crumble in the butter until you have a soft crumbly mix.
- In a large bowl, stir together the chopped fruit. Add the orange juice and rind.
- Mix together the sugar and cornstarch. Stir this mixture into your fruit.
- Sprinkle the crumble on top. Place on a cookie sheet covered in parchment paper to catch the delicious but potentially messy overflow.
- Bake for about 30-40 minutes. It should be quite bubbly!
- Let cool for a few moments, but it is best to eat while warm. Enjoy!
Recipe Notes
You can double the crumble recipe and make enough topping to put in the fridge and make another one tomorrow.
