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Vegan Rhubarb and Strawberry Crumble

Quick and easy, vegan dessert packed full of amazing antioxidants
Prep Time10 mins
Cook Time30 mins
Servings: 8
Calories: 194kcal


  • 600 grams Rhubarb trimmed and cut in to ½ inch slices
  • 1 Cup Strawberries hulled and sliced
  • 1/4 Cup Raisins
  • 2 - 3 Tbsp Maple syrup to taste
  • 1 ½ Tbsp Orange zest
  • 1 ½ Tbsp Orange juice freshly squeezed


  • 1 Cup Rolled oats
  • 1/3 Cup Almond meal
  • 1/3 Cup Shredded coconut
  • 2 Tbsp Coconut sugar
  • 2 Tbsp Coconut oil (solidified)+ more if needed


  • Combine the rhubarb, strawberries, raisins, maple syrup, orange zest and orange juice in a medium bowl and gently toss together.
  • Spoon the mixture in to either a lightly greases heatproof pan 13x8x2 inches or 8 lightly greased individual ramekins.
  • Place in a cold oven, set the temperature to 180C and bake uncovered for approx. 15 – 20 minutes, or until the rhubarb is tender (but still firand mixture is plump and juicy.
  • Combine all the crumble ingredients (except the coconut oiin a medium/large bowl and mix together.
  • Add the coconut oil, using your fingers message into the mixture until it all comes together but is slightly crumbly. Add extra coconut oil if needed.
  • Remove the pan/ ramekins from oven and sprinkle over crumble mixture over the top of the baked rhubarb mixture. Return to the oven and continue to bake for a further 10 – 15 minutes, or until golden brown on top.
  • Serve immediately with a dollop of whipped coconut cream if you wish.


Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 365mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1.7IU | Vitamin C: 24.2mg | Calcium: 9.9mg | Iron: 5.8mg