Rhubarb crumble (or crisp as it's often known) is such a comforting, delicious dessert that always reminds me so much of family gatherings during my childhood. This healthier vegan rhubarb crumble version is ideal for those looking to reduce their sugars, or following a dairy-free or gluten-free diet.
Rhubarb is in season from Spring to Summer. But it can also be frozen and kept for up to a year. So you can make this vegan strawberry rhubarb crumble at any time of the year!
Although it can be an acquired taste, I find mixing the rhubarb with strawberries in this sugar-free rhubarb crumble makes it much sweeter and palatable for those who aren't traditionally a fan.
Rhubarb is also really good for you! It's a great source of Vitamin K, Vitamin A, antioxidants, and fiber.
Do You Need To Peel Rhubarb For a Crumble?
I personally don't peel the rhubarb for a vegan rhubarb crumble or compote unless the stalks are tough and/or fibrous.
I just give it a good wash, trim the ends and chop it into 3 cm chunks. If the rhubarb is too thick, I halve any thicker pieces lengthways.
And remember to throw away the leaves as they're toxic (for pets too, so don't feed them to your rabbit!).
How Long Do You Cook Rhubarb For?
You need to boil your rhubarb for 15-20 minutes. You don't want the rhubarb to be too mushy. It needs to be tender and slightly falling apart. You could also roast it in the oven for around 25 - 30 minutes, but I prefer boiling.
Ingredients for Vegan Rhubarb Crisp/Crumble
You'll need the following ingredients to make your own vegan strawberry rhubarb crisp. As you can see, it's a really simple list!
- Rhubarb - nice and ripe
- Strawberries - I added a big punnet of strawberries to add a bit more colour. Rhubarb tends to go a little brown when cooked, so you can use strawberries or raspberries to bring back the lovely red colour and some added sweetness. Both fresh and frozen work well.
- Oats - the star ingredient. Use certified gluten-free for gluten free option. I used traditional rolled oats/porridge oats
- Nuts - These add a lovely crunch to the crumble. I used almonds, but you can use your favourite nuts, or a mix
- Coconut Oil - you can also use vegan butter, or coconut butter if you prefer
- Maple syrup - because this is my favourite sweetener, but you can use coconut sugar, raw honey, date syrup or any other sweetener
- Cinnamon - it goes so well with all the other flavours and turns the crumble into one big bowl of comfort food
- Vanilla extract - to add warm vanilla touch
- Lemon juice - adds a bit of zing and touch of freshness
How to Make Gluten Free Strawberry Rhubarb Crisp/Crumble
Place the rhubarb and strawberries into a large pot or pan.
Add the cinnamon, maple syrup, vanilla extract and lemon juice. Stir gently to combine and evenly coat the rhubarb and strawberries.
Let it simmer for around 15 - 20 minutes or until the rhubarb is soft to touch and slightly falling apart. Once cooked take it off the heat.
In the meantime make the crumble by mixing together the oats, finely ground nuts, cinnamon, coconut oil and maple syrup.
Using your fingers, rub the mixture together creating small clumps. Add a touch more coconut oil if the mixture is too dry.
Sprinkle the topping mixture over the fruit mixture, placing it so that the fruit is lightly and evenly covered (some fruit may show through and that's perfectly fine).
Gently press down with a spatula and then pop in the oven to bake at 180C / 350F for 30 minutes or until the rhubarb is fork tender and you can see the fruit bubbling.
Let it cool down completely before serving.
It also tastes excellent the next day, once all the flavours have mixed together and it has had a chance to thicken up.
How Do You Serve Sugar Free Rhubarb Crumble?
My favourite way to serve it is warm with a big scoop of vegan vanilla ice cream, or cold with some plant-based yogurt for a healthy, sweet breakfast.
Variations of this Healthy Rhubarb Crumble/Crisp
- You can add a little extra maple syrup if your rhubarb isn't quite ripe enough.
- You can easily convert this vegan crumble recipe to use other fruits, try swapping out the rhubarb for apples or pears! If you do, they won't need boiling first.
- If you don't have maple syrup, you can sub in coconut sugar, or even regular brown sugar if you want.
Sugar Free Rhubarb Crisp Storage Tips
- To Store - Leftover crumble can be covered and refrigerated for up to 4 days.
- To Freeze - Place crumble in an airtight freezer-friendly container for up to 1 month. Let thaw overnight in the fridge before reheating.
Other Fruity Vegan Desserts to try:
- Simple Vegan Apple Galette
- Healthy Baked Apples
- Blackberry Crumble Bars
- Healthy Plum Galette
- Vegan Blackberry Tart
Vegan Rhubarb Crumble
This delicious and comforting vegan rhubarb crumble recipe is ideal for those looking to reduce their sugars or following a dairy-free or gluten-free diet.
- 400g rhubarb, chopped into 3cm chunks
- 400g (1 big punnet) strawberries or raspberries, halved
- 2 teaspoons cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1.5 cups oats (gluten-free if needed)
- ½ cup finely ground nuts (I used almonds)
- ¼ cup melted coconut oil
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup (or more if you like it sweeter)
- Place the rhubarb and strawberries into a large pot or pan.
- Add the cinnamon, maple syrup, vanilla extract and lemon juice. Stir gently to combine and evenly coat the rhubarb and strawberries.
- Let it simmer for around 15 - 20 minutes or until the rhubarb is soft to touch and slightly falling apart. Once cooked, take it off the heat.
- In the meantime make the crumble/crisp by mixing together the oats, finely ground nuts, cinnamon, coconut oil and maple syrup.
- Using your fingers, rub the mixture together creating small clumps. Add a touch more coconut oil if the mixture is too dry.
- Sprinkle the topping mixture over the fruit mixture, placing it so that the fruit is lightly and evenly covered (some fruit may show through and that's perfectly fine).
- Gently press down with a spatula and then pop in the oven to bake at 180C/350F for 30 minutes or until the rhubarb is fork tender and you can see the fruit bubbling.
- Let it cool down completely before serving.
Serve with yoghurt for breakfast, vanilla nice cream as a dessert or just on its own straight from the oven or nice and cold from the fridge.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 28mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 4g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts. Also if you want more healthy recipes, check out my Youtube channel. Loads of fabulous and easy recipes waiting for you there.
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