This is a lovely fruity dessert that is super easy to throw together! Strawberry and rhubarb is one of my favourite fruit combinations of all time. The perfect balance of sweet and sour, it’s super delicious!
Prep time: ~1 hour
For the fruit filling:
- 2 cups rhubarb, diced.
- 3 cups strawberries, hulled and cut into quarters.
- 3/4 cup sugar.
- 2 tsp lemon juice.
For the crumble topping:
- 1/3 cup flour.
- 1/4 cup vegan butter or margarine, cold, cut into small cubes.
- 1/2 cup oats.
- 1/4 cup slivered almonds.
- 1/2 cup brown sugar.
- 1 tsp cinnamon.
Preheat the oven to 375 F/190 C.
Grease a casserole dish. In a large bowl, combine the fruit, sugar, and lemon juice, then tumble it into the casserole dish, spreading it out evenly.
In another bowl, mix the flour and the butter together, either using your fingers or two knives, until you get a breadcrumb-like consistency. Add in the oats, almonds, brown sugar, and cinnamon, and mix well. Sprinkle the crumble topping generously over the fruit mixture.
Pop the casserole dish in the oven for 40-45 minutes, until the crumble topping is crisp and golden and the fruit is soft. If you’re worried about the fruit bubbling over and making a mess in the oven, place the casserole dish on a baking sheet, or line the bottom of the oven with aluminum foil!
Serve warm, with vegan ice cream or whipped cream if desired, and enjoy!