Looking for a dessert that’s both comforting and refreshing? This vegan rhubarb crumble is the perfect solution. Combining tart rhubarb, spicy stem ginger, and a crunchy pistachio topping, this recipe is an irresistible treat. Whether you’re vegan or simply looking for a delicious way to enjoy rhubarb, this crumble offers a delightful blend of flavours and textures. Plus, it’s versatile enough to enjoy warm or cold, making it ideal for any occasion.

Rhubarb, with its vibrant red stalks and tart flavour, is a true gem of the spring and early summer seasons. This versatile vegetable, often mistaken for a fruit, thrives in cooler climates and is typically harvested from April to June. Growing rhubarb is a rewarding experience; it’s a perennial plant that requires minimal maintenance and provides an abundant harvest year after year. Rhubarb is packed with vitamins K and C, calcium, and fibre, making it a nutritious addition to your diet.

The Perfect Time for Rhubarb

Early summer is the perfect time to enjoy rhubarb at its peak. As the days grow longer and warmer, rhubarb’s tartness provides a refreshing contrast to the sweetness of other seasonal fruits. This period is ideal for harvesting rhubarb as it is tender and full of flavour. Whether you pick it from your own garden or source it from a local farmer’s market, now is the time to make the most of this nutritious plant.

This delightful vegan rhubarb crumble recipe is a cherished family favourite, made even more special with rhubarb from my Auntie’s garden. Despite not being a fan of hot fruit desserts, I discovered a newfound love for crumble when enjoyed cold. This recipe has transformed my perception, and I’m excited to share it with you.

Vegan Rhubarb Crumble Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Macros per serving:

• Calories: 350
• Carbohydrates: 55g
• Protein: 5g
• Fat: 15g

Ingredients

For the Crumble Topping:

• 200g plain flour
• 100g coconut oil (solid)
• 85g oats
• 85g soft brown sugar
• 100g chopped shelled pistachios

For the Rhubarb Filling:

• 600g rhubarb, chopped
• 75g coconut oil
• 100g caster sugar
• 100g stem ginger, finely chopped

Instructions

1. Prepare the Crumble Topping:
   Preheat your oven to 160°C (320°F).
   In a mixing bowl, rub together the plain flour and solid coconut oil until the mixture resembles breadcrumbs.
   Stir in the oats and soft brown sugar.
   Spread the mixture on a baking tray and bake for 15 minutes until golden.
   Remove from the oven, allow to cool, then stir through the chopped pistachios.
2. Make the Rhubarb Filling:
   While the crumble topping is baking, heat 75g of coconut oil in a large pan over medium heat.
   Add the chopped rhubarb, caster sugar, and finely chopped stem ginger.
   Cook for about 5 minutes until the rhubarb begins to soften and release its juices.
3. Assemble and Bake:
   Preheat your oven to 180°C (350°F).
   Spoon the rhubarb mixture into ramekins or an oven dish.
   Top with the prepared crumble mixture.
   Bake for 15 minutes until the topping is golden and the filling is bubbling.

Recipe Tips!

• Substitutions:You can substitute coconut oil with vegan butter if preferred.
  Use any nuts you like in place of pistachios, such as almonds or walnuts.
• Additional Flavourings: Add a teaspoon of vanilla extract to the rhubarb filling for extra depth of flavour.
  Sprinkle some cinnamon or nutmeg into the crumble topping for a warm, spiced aroma.
• Serving Suggestions: Serve warm with a scoop of vegan ice cream or a dollop of coconut yogurt.
  Enjoy cold as a quick breakfast or snack – it’s delicious either way!
  For a classic touch, serve with a generous pour of vegan custard.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  Reheat in the oven at 180°C (350°F) for 10 minutes or enjoy straight from the fridge.

This vegan rhubarb crumble is perfect for preparing in advance, making it an excellent choice for gatherings and meal prep. Its delightful combination of textures and flavors is sure to impress, whether served warm or cold. Personally, I found that enjoying it cold made me appreciate crumble in a way I never had before. If you’re like me and not typically a fan of hot fruit desserts, give this chilled version a try – you might just fall in love with it!

Comment, Like and Share!

The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.

Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Do you have any personal twists? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!

Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!

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