Do I have to peel the rhubarb?

With fresh, young rhubarb it is often not necessary. Older, thicker stalks, however, have tougher strings – those should be peeled.

Can I use frozen rhubarb or frozen strawberries?

Yes, that is possible, but keep in mind: frozen fruit releases more liquid while baking. Simply increase the cornstarch to 3-4 tbsp so the filling does not get too runny.

Can I replace the coconut butter with something else?

You can use white almond butter instead. If it does not need to be oil-free, coconut oil works as an alternative in this fruit crisp.

How long does the crumble with rhubarb and strawberries keep?

Covered in the fridge for 4 days. To reheat, simply place it in the oven or air fryer for 15-20 minutes at 160 °C (320 °F) – then the topping gets crunchy again.

Vegan Strawberry-Rhubarb Crumble (refined sugar free, oil-free)

Description

This vegan strawberry-rhubarb crumble is the ultimate spring dessert: fruity, slightly tart, with a crunchy oat-nut topping that works completely without flour, refined sugar and butter.

Ingredients

Scale

Filling

350 g fresh rhubarb, chunks (0.4-0.8 inches; ~3 cups) *
350 g fresh strawberries, halves (~ 2 1/4 - 2 1/2 cups)
2 tbsp cornstarch or arrowroot powder
1 tbsp lemon juice
½ tsp lemon zest
½ tsp cinnamon
2-4 tbsp maple syrup (or date syrup)**

Crumble Topping

100 g rolled oats (1 cup)
40 g almond flour (1/3 cup)
2 tbsp slivered almonds (optional)
60 g coconut butter (1/4 cup)***
80 g maple syrup (or date syrup) (1/4 cup)
1 tsp vanilla extract
½ tsp cinnamon
⅛ tsp salt

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Instructions

Preheat the oven: Preheat the oven to 180 °C (350 °F) fan (200 °C / 400 °F conventional).
Prepare the filling: Cut the rhubarb into 1.5-2 cm (0.4-0.8 inch) pieces, wash the strawberries and halve or quarter them. Combine with cornstarch, lemon juice, lemon zest, cinnamon and maple syrup and place in a baking dish.
Mix the crumble topping: Briefly (!) process the oats, almond flour, slivered almonds, cinnamon, salt, coconut butter, maple syrup and vanilla extract in a food processor into a crumbly topping.
Bake: Spread the crumble topping evenly over the fruit filling and bake for 20 minutes, until the topping is golden brown. Then cover with parchment paper or aluminum foil and bake for another 10 minutes, until the filling is bubbling.
Serve: Let cool briefly and serve warm – best with vanilla ice cream or vegan yogurt.

Notes

* Some thicker rhubarb stalks have an outer layer that is a bit rougher and thicker. In that case, peel off this layer (even if the red layer comes off with it – this does not affect the taste) so the fruit compote in the crumble does not get too stringy.
** If your strawberries are very sweet, 2-3 tbsp of syrup is enough for the filling.
*** Warm the coconut butter briefly before processing so it becomes softer or runny – this makes it much easier to combine with the other ingredients.