What does rhubarb taste like?

Rhubarb has a distinctly tart taste. That’s why we cook it with sugar! It helps reduce the sourness, creating a nice tangy flavor that pairs perfectly with berries.

Can I use something other than rhubarb?

Yes, if you want you can leave out the rhubarb altogether, and just make a berry crumble. Or, replace it with cherries instead!

Do I serve this gluten free crumble warm or cold?

Either way works! Most commonly it’s served warm. Just be sure to let it sit for about 30 minutes after it comes out of the oven. Otherwise, it’ll be too runny!

Vegan Berry Rhubarb Crumble Recipe with Oats

Description

Made with fresh produce, this Vegan Berry Crumble with Oats is an easy gluten free recipe for summer. Top it with a scoop of non-dairy vanilla ice cream for a dessert everyone will love!

Ingredients

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3–4 cups of berries of choice – blueberries, raspberries, and/or blackberries.
1 cup (about 4 stalks) diced rhubarb
2 Tablespoons raw sugar or maple syrup
1/3–1/2 cup (around 70 grams) gluten free oat flour
1/4 cup coconut sugar or brown sugar
1 1/2 cups gluten free rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt
6 Tablespoons solidified soy free vegan butter or refined coconut oil, diced

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Instructions

Preheat the oven to 375° F.
Heat a large skillet on medium-low heat. Cook rhubarb with 2 teaspoons of sugar or maple syrup for 6-8 minutes or until it softens.
In a large bowl, combine the flour, sugar, oats, cinnamon, and salt. Add the butter (or solidified oil), and mix with two hands until a crumble texture is formed. Set aside.
Layer the rhubarb, berries, and crumble topping mixture into a cast iron pan or casserole dish.
Bake for 40-45 minutes or until bubbly. Note – If the edges start to burn before 40 minutes, cover with foil and continue to bake.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
To reheat, cover with foil and place in the oven at 350°F / 180°C until warmed through.

Notes

Extra Toppings and Tips: Add desired amount of non-dairy ice cream, coconut whip, or yogurt on top. Tip – Double the batch or save extra of the sweetened cooked rhubarb, then spoon it on to top with whipped cream or ice cream.

Texture Note – Because we added oats to the crumble topping, the crumble might look similar to a crisp. Half crisp, have crumble.

Prep Time: 5 minutes
Cook Time: 51-55 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/7th
Calories: 249
Sugar: 14.4 g
Sodium: 6.4 mg
Fat: 10.3 g
Saturated Fat: 8.2 g
Carbohydrates: 34.4 g
Fiber: 5.9 g
Protein: 3.6 g
Cholesterol: 0 mg

Keywords: summer, dessert, gluten free, berries, rhubarb, crumble, vegan, dairy free