Rhubarb can be an acquired taste. It tends to grow in huge stalks when planted and spread like wildfire which means that by summer’s end most people have more rhubarb then they know what to do with. Strawberry rhubarb crumble will use up a bunch of the rhubarb and combine the taste with strawberries to give it that crisp summer flavor everyone craves at the end of a long hot day. Put a dollop of vegan vanilla ice cream on top and it is even more refreshing.
3 Cups of Strawberries (sliced)
3 Cups of Rhubarb (chopped)
2 Tablespoons of Cornstarch
½ Cup of Sugar
1 Cup of Flour
1 Cup of Rolled Oats
1 Cup of Brown Sugar
¼ Cup of Coconut Oil
¼ Cup of Vegan Butter
This crumble is very easy to make, all you need to do is prepare the filling and the oat crumble top and bake it up. First, turn on the oven and heat it to 375 degrees Fahrenheit. Then, select a pie tin or a 9 x 13-inch baking pan. You may want to spray it so that the crumble does not stick if it is a non-stick pan.
Now prepare the filling. You will need to slice the strawberries and chop up the rhubarb prior to mixing it all together. Once you have completed this, select a big bowl and pour the strawberries and rhubarb into it. You will want to incorporate the cornstarch and sugar with this mixture. Make sure that the corn starch and the sugar are evenly dispersed amongst the rhubarb and the strawberries as this will bake together to give it the gooey sugary flavor that makes crumble delicious.
Next up, get the oat crumble top together. For this, you will want to mix all of the dry ingredients together first. Pour the flour, rolled oats, and brown sugar into a medium-sized bowl and swirl them together. Then, melt the coconut oil and the vegan butter in the microwave or in a saucepan over medium heat. When they are melted pour them in with the dry ingredients and mix it all together. It should sort of start to resemble a cookie dough consistency. Then pour or pat this mixture on top of the filling which has been poured in the prepared pan. Place the pan in the oven and let it bake for around 45 minutes or until the whole thing is bubbling and the rhubarb has gone soft.
Let it cool for 5-10 minutes, serve, and enjoy!