Home Simple Vegan Plant-Based Recipes Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

When rhubarb is in season it is the perfect time to make a crumble. Strawberries are the perfect fruit to pair with rhubarb to balance the tartness, leaving you with a sweet/tart dessert that is perfect on its own or topped with a generous spoonful of banana nice cream.

This show was brought to you in part by our sponsor:
WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

Filling
2 cups (304g) strawberries, cut into chunks
2 cups 260g) (rhubarb, cut into chunks
1/2 cup (76g) chopped strawberries
1/2 cup (112g) pitted dates
1/2 cup (236ml) water
1 tsp lemon juice

Crumble topping
1 cup (80g) rolled oats
1/2 cup (75g) walnuts
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract cinnamon

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Pour the strawberry and rhubarb chunks to a 8″x8″ baking dish.
  3. Add the remaining filling ingredients to a blender and lightly blend.
  4. Pour mixture over the strawberry and rhubarb chunks in the baking dish.
  5. Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
  6. Sprinkle this mixture over the fruit mixture in the baking dish.
  7. Dust the entire top of the crumble with cinnamon.
  8. Bake for 35 minutes.

Did You Make This Recipe?

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

Strawberry Rhubarb Crumble | The Whole Food Plant Based Cooking Show

When rhubarb is in season it is the perfect time to make a crumble. Strawberries are the perfect fruit to pair with rhubarb to balance the tartness, leaving you with a sweet/tart dessert that is perfect on its own or topped with a generous spoonful of banana nice cream.

This show was brought to you in part by our sponsor:
WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

Filling
2 cups (304g) strawberries, cut into chunks
2 cups 260g) (rhubarb, cut into chunks
1/2 cup (76g) chopped strawberries
1/2 cup (112g) pitted dates
1/2 cup (236ml) water
1 tsp lemon juice

Crumble topping
1 cup (80g) rolled oats
1/2 cup (75g) walnuts
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract cinnamon

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Pour the strawberry and rhubarb chunks to a 8″x8″ baking dish.
  3. Add the remaining filling ingredients to a blender and lightly blend.
  4. Pour mixture over the strawberry and rhubarb chunks in the baking dish.
  5. Add the crumble ingredients except for the cinnamon and lightly blend in a blender or food processor until crumbly.
  6. Sprinkle this mixture over the fruit mixture in the baking dish.
  7. Dust the entire top of the crumble with cinnamon.
  8. Bake for 35 minutes.

Did You Make This Recipe?

Strawberry Rhubarb Crumble