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Strawberry Rhubarb Crumble

What you need: 

3 1/2 cups diced fresh rhubarb
2 1/2 cups diced fresh strawberries
2 cups granular sweetener (any "white" kind works best)
6 tablespoons whole wheat flour
1 cup brown sugar
1 cup rolled oats
1/2 cup protein powder (vanilla or flavorless)
2 cups whole wheat flour
1/2 cup soy margarine
1/2 cup unsweetened applesauce

What you do: 

This is a "veganized" version of my Grandma's favorite dessert. I always get a tad bit sentimental when I prepare it!
Preheat oven to 375 degrees.
Combine the rhubarb, strawberries, granular sweetener and flour in a bowl. This mixture should turn gooey and very un-appetizing. Place this in a greased (or cooking-sprayed) 13 X 9 inch baking dish.
Combine the remaining dry ingredients and mix well. I add protein powder to boost the non-existent nutrition in this recipe. You can replace it with flour if you like.
Cut in the margarine and applesauce, and then sprinkle/crumble this over the rhubarb mixture in the baking dish.
Bake for 40 minutes
(You can add milled flax seeds to the flour mixture, if you wish. You can also use apples or other fruit, but omit 1 tablespoon of flour in first mixture)

Preparation Time: 
5 min
Cooking Time: 
Recipe Category: 


super good. satisfies my insane sweet tooth. 


I made this for my mom today for Mothers' Day...very tasty! Even better because apparently she was never a fan of rhubarb (oversight on my end), and she really liked it! I wasn't in love with the whole wheat flour, and I might sacrifice a tiny bit of health (it's dessert, right?) and split it with some AP flour. You also probably don't need quite as much sugar in the strawberry/rhubarb mix itself.

Delicious, though! I just snuck a little extra from the fridge!


Thank you Ashley!  My mom used to make a dessert similar to this.  Awesome version!  I didn't ahve protein powder, so I just used straight up soy flour.  It is 35% protein so I figured that would add something. 

This is great cold as well, but eat it warm with some vanilla tofutti and you will be in dessert heaven. :)>>>


so far so good its super yummy, I think next time I'll take out all the wheat (I used 4 tbls of corn flower in the fruit mix) and use oat flour instead, because its fab, I'll give an update on the results of that. Cheers!


I made this with my rhubarb for the 4th of July.  Very tasty--the non vegans especially liked it.  And they were surprised to find out it was vegan.  Excellent.  I added the full amount of sugar.  It was sweet, but I couldn't imagine it any other way. 


I brought this to a class potluck (non-vegan) and everyone loved it!! With most crumble/cobbler/crisp recipes lately I've been having the problem that the topping stays kind of powdery instead of turning into a more solid crust, so I think I have to figure out somehow what I'm doing wrong (or if it's the oven...).
Two thumbs up for the recipe, very yummy!


Holy crap, AshleyKimball. I now need one of those nerdy memory zappers from Men in Black so that I can forget all about this recipe! It's delicious and very decadent. Everyone in my house gobbled it up and then fell into a sugar coma! Moist, lovely texture, luscious. Your grandma knows what she's doing. And for that matter, so do you. Thanks, I think.  ;)


AshleyKimball, this crumble was AMAZING!! I needed to make something since all of my rhubarb came in at once. I probably had a little more rhubarb and a little less strawberry than the recipe called for. I also cut the sugar - I used about 1 1/4 cups white sugar and about 3/4 cup brown sugar. I used vanilla rice protein powder. Otherwise, I followed as directed. It came out wonderfully. I served it to both sides of my family at two cookouts this weekend, and everyone raved about it. It was delightful - thanks!! BTW I might cut the sugar even more next time and see how that comes out...


I don't know if you'll have to increase the cooking time, but you might need to cook this on a cookie sheet. I used a rectangular Pyrex dish and it overflowed a good bit.  :P

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