- Detailed notes for this recipe are in the June Newsletter.
- Use 4 ovenproof baking dishes, aka ramekins, with a 1-cup capacity, at least 2 inches deep, 3 -inches wide, or adjust filling and topping amounts for other size baking dishes.
- My preference is always to use organic ingredients and fairtrade sweeteners, but use whatever you like. All-purpose flour can replace the whole-wheat pastry flour, but do not use whole wheat flour.
- Be Aware: Do your best to find organic berries. Strawberries are on the Dirty Dozen List of foods.
Strawberry-Rhubarb Crumble: Makes 4 serving
Ingredients: The Fruit, Makes 1 – 11/4 cups filling
- 8 ounces frozen organic strawberries (I buy bags of frozen organic berries)
- 3/4 cup rhubarb, leaves removed, washed and sliced into 3/4 inch pieces (see notes)
- 1/4 cup plus 1 tablespoon organic cane sugar, divided
- 3 tablespoons organic whole cane sugar (such as Sucanat) or coconut sugar, more to taste
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon ginger powder
- 8 large organic strawberries, washed, hulled, sliced into large chunks
Prepare the Fruit
1. Put the frozen berries into a non-reactive medium saucepan and set aside until they are defrosted.
2. While the berries defrost, combine the rhubarb slices and 1/4 cup of the organic cane sugar, the whole cane sugar, and the salt in a medium bowl. Toss to coat the fruit. Set aside for 15 minutes, stirring ever 5 minutes or while the fruit macerates. The sugar will pull liquid from the fruit. Do not discard the juice.
3. Mash the defrosted berries and their juices. Add the macerated rhubarb and any accumulated juice. Add the ginger powder. Cook to a low boil over medium heat and reduce the heat to an active simmer.
4. Simmer about 6 minutes. Taste a bit of the sauce, (which should be just sweet enough) with a piece or two of the rhubarb. The rhubarb should be softened but retain its shape. It may taste quite tart to you. It will become sweeter as it baths in the syrup, but if the taste is making you screw up your face, add another tablespoon or so of sugar now, and cook until it’s dissolved.
5. Remove the saucepan from the heat and cover. Set aside for 10 minutes. This will further soften and sweeten the rhubarb. Cool for 1 hour or refrigerate up to 2 days.
Make the Crumble: Makes: 1 cup Note: Freeze any leftover crumb in an airtight container or bag.
- 3/4 cup organic whole wheat pastry flour
- 1/4 cup organic cane sugar
- 1/4 cup organic whole cane sugar (such as Sucanat)
- 3/4 teaspoon ginger powder
- 1/8 teaspoon fine sea salt
- 3 to 4 tablespoons mild tasting extra virgin olive oil, neutral vegetable oil, or liquefied coconut oil
- 7 ounces, about 8 large fresh organic strawberries
- Sift the flour, both of the sugars, ginger and salt into a medium bowl.
- Drizzle 3 tablespoons of the oil over the dry ingredients and toss with a spatula until uneven crumbs form. Don’t over mix–you want some fat crumbs. It’s unlikely, but add another tablespoon of oil if needed to get a nice damp, crumbly mixture. The crumb is ready to use now. It can be frozen in an airtight container or bag for up to one month.
Bake the Crumbles
- Position a rack in the center of the oven and preheat to 350oF.
- Remove the compote from the refrigerator, if made ahead, so it can return to room temperature for baking.
- Wash, pat dry, hull and cut the fresh strawberries into large chunks. Put into a small bowl and toss with the remaining 1 tablespoon of sugar. Set aside for 15 minutes to macerate, stirring occasionally while you fill the ramekins.
- Line a baking sheet with parchment paper to catch any drippy fruit juice during baking.
- Fill each ramekin with 1/2 cup of the compote. Divide the macerated strawberries and any accumulated juice among the ramekins. Push down slightly.
- Sprinkle about 3 tablespoons of the crumb over each ramekin.
- Bake on the center rack for 20 minutes. Adjust the oven temperature to 375 oF and bake another 5 to 8 minutes longer until some of the fruit juice is thick and bubbling.
- Remove from the oven. Wait about 5 minutes before serving.
Servng: Eat warm from the oven or at room temperature. For the most direct Rhubarb-Strawberry experience, I eat my Crumble without adding any toppings. You wouldn’t be alone in wanting to add a scoop of ice cream and there are many good commerical vegan ice creams in the market. Personally, I can see a scoop of Chocolate Ginger Ice Cream, from the Vegan Chocolate book on my next Crumble.
Variations: I have not yet made the compote in a larger baking dish but it would be very easy to do so. (I’ll be doing so this weekend, but I wanted to get this recipe to you before the weekend.
- Simply double both of the recipes.
- Choose a 1-quart baking dish and adjust the baking time.
- When the fruit juices are thick and bubbling, the crumble is ready.
The Crumbles are amazing. I had trouble not eating two, so I brought one of each of the ramekins to Michael and Ethan, the Vegan Mos.
Note: We agreed that the Crumbles were perfect but that the gluten-free oat-based cobbler topping was pasty and needs work. So “work” on this topping I will and when the recipe is ready for prime time, I’ll post it.
If you’ve got a favorite Gluten-Free Topping, please share your recipe!
More Great Good Dairy-Free Desserts Naturally Book Giveaway: Leave a comment about this post on the blog, and if you are on Facebook, on my page, Vegan Pastry Chef Fran Costigan, as well. A winner will be picked at random, and a signed copy of the book will be mailed to you, but you’ve got to comment. The contest starts now and ends on June 29th 12 midnight EST.
Happy June! Next blog has to be an ice cream recipe, don’t you think?
With love and gratitude.