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5 from 1 vote

Vegan Rhubarb and Strawberry Crumble

The tartness of the rhubarb is excellent to offset the sweet strawberries.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: rhubarb, strawberry, vegan
Servings: 4


For strawberry rhubarb filling

  • 500 g strawberries hulled and quartered
  • 1 bunch rhubarb trimmed and finely chopped
  • ½ cup raw sugar
  • 2 teaspoons lemon juice

For crumble topping

  • 1 cup rolled oats
  • 1 cup plain flour
  • ½ cup pecans finely chopped
  • 1/2 cup raw sugar
  • 5 tablespoons vegan butter


To make filling

  • Preheat oven to 200°C or 180°C fan-forced. Combine all ingredients in a large saucepan on medium heat. Cook for 10 minutes, the rhubarb should be starting to soften and pink in colour.
  • Place into oven proof dish and bake for 20 minutes.

To make crumble

  • In a bowl combine all ingredients and use your hands to mix and rub through the butter to form the crumble. Once well combined, spread out in a thin layer on a lined baking sheet and bake in the preheated oven for 20 minutes.
  • Once removed allow to cool just enough to handle then crumble over the baked strawberry and rhubarb mixture. Serve warm topped with whipped cream or ice cream.