Rhubarb Crumble

JVS image - Rhubarb Crumble

JVS image - Rhubarb Crumble

Rhubarb Crumble
Prep time:
Cook time:
Total time:
Serves: 4
This is a hearty vegan dessert, perfect for springtime when rhubarb is at its best.
  • 300 g plain white flour
  • 150 g vegan butter (for example Rakusen’s “Tomor Vegetarian Margarine Block”)
  • 150 g demerara sugar
  • 60 g white sugar
  • 250 ml orange juice
  • 500 g rhubarb, chopped
  1. Rub together the flour, butter and demerara sugar until the mixture resembles breadcrumbs.
  2. Cut the rhubarb stalks into pieces roughly 5 cm in length. Any that are very thick can be sliced in half lengthways.
  3. In a saucepan mix the orange juice with the white sugar then add the rhubarb pieces.
  4. Cook gently for approximately 5 – 8 minutes, stirring just once or twice, until the rhubarb is slightly softened.
  5. Spoon the rhubarb into a large ovenproof baking dish or 4 individual ovenproof bowls and cover with 6 tablespoons of the poaching liquid.
  6. Top the rhubarb with the crumble mixture and bake for 30 – 40 minutes at 180ºC or 160ºC fan assisted/350°F or 320ºF fan assisted/gas mark 4 until golden on top and bubbling around the edges.
  7. Serve with a drizzle of vegan cream or custard.
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    • Smiley Vegan
    • 23rd March 2012

    Made this yesterday, and it really works.I surprised myself.

    • Dan
    • 22nd April 2012

    Not had this since primary school! Definitely going to give it a go.

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