Vegan Strawberry-Rhubarb Crumble

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 319.0
  • Total Fat: 12.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.0 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Vegan Strawberry-Rhubarb Crumble calories by ingredient
Report Inappropriate Recipe

Submitted by: RAYAN5B4


Mmmm Mmmm Good Mmmm Mmmm Good
Number of Servings: 10



    Strawberries, fresh, 2.5 cup, halves
    *Rhubarb, 2.5 cup, diced
    Cornstarch, .35 cup
    Agave Nectar Stick, 4 stick
    Oats, 1 cup
    *Whole Wheat Flour, 1 cup
    *Earth Balance Natural Buttery Spread, 10 tbsp
    Cinnamon, ground, 1 tbsp
    Ginger, ground, 1 tbsp
    Baking Powder, 1 tsp
    *Molasses, blackstrap, 1 cup
    Soy Flour, .5 cup, stirred
    Soy Milk, .5 cup


Preheat oven to 375 degrees. Grease an 8 x 11 inch baking dish. Fill dish with rhubarb. Cover with sliced strawberries. Drizzle all over with agave nectar then set aside. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola. Don't overdo it, you don't want a paste! I find it takes about 30 short pulses. Top fruit with crumble and bake about 30 minutes until fruit is bubbling up around the sides. Reduce heat to 350 degrees if top is browning too quickly. Serves 6.

Number of Servings: 10

Recipe submitted by SparkPeople user RAYAN5B4.


Rate This Recipe