Berry Rhubarb Crumble Recipe

Rhubarb: A tart vegetable often used in desserts, found in the produce section.

Mixed berries: A combination of strawberries, blueberries, and raspberries for a sweet and tangy flavor.

Granulated sugar: Used to sweeten the fruit mixture.

Rolled oats: Adds a crunchy texture to the crumble topping.

All-purpose flour: Helps bind the crumble topping together.

Brown sugar: Adds a rich, caramel-like sweetness to the topping.

Vegan butter: A plant-based alternative to traditional butter, used to create the crumble texture.

Cinnamon: Adds a warm, spicy flavor to the topping.

Vanilla extract: Enhances the overall flavor of the dessert.

When preparing the rhubarb and berries, make sure to cut the rhubarb into uniform pieces to ensure even cooking. For the crumble mixture, use your hands to mix the oats, flour, brown sugar, cinnamon, and vegan butter until it forms a coarse, crumbly texture. This will help create a perfect, crunchy topping.

• Rhubarb - Substitute with green apples: Green apples provide a similar tartness and texture to rhubarb, making them a suitable replacement.

• Mixed berries - Substitute with chopped peaches: Chopped peaches offer a sweet and juicy alternative that pairs well with the crumble.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good source of protein.

• All-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor to the crumble.

• Brown sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a rich flavor.

• Vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that works well in baking and adds a subtle coconut flavor.

• Cinnamon - Substitute with nutmeg: Nutmeg provides a warm, slightly sweet flavor that complements the fruit.

• Vanilla extract - Substitute with almond extract: Almond extract adds a unique, nutty flavor that enhances the overall taste of the crumble.

• Allow the berry rhubarb crumble to cool completely at room temperature before storing.
• Transfer the crumble to an airtight container to maintain its freshness.
• Store the container in the refrigerator for up to 4-5 days. This will keep the fruit filling and the crumble topping in optimal condition.
• For longer storage, wrap the crumble tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or a heavy-duty freezer bag.
• Label the container with the date to keep track of its freshness.
• Freeze the crumble for up to 3 months. This ensures that the berries and rhubarb retain their flavor and texture.
• When ready to enjoy, thaw the crumble in the refrigerator overnight.
• Reheat the crumble in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This will help restore the crumble topping to its crispy glory.
• Serve the reheated berry rhubarb crumble with a scoop of vegan ice cream or a dollop of coconut whipped cream for an extra treat.

• Preheat your oven to 350°F (175°C). Place the Berry Rhubarb Crumble in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until warmed through. This method helps retain the crispiness of the crumble topping.

• For a quicker option, use the microwave. Place a portion of the crumble in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious, as the fruit filling can become very hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the crumble in an air fryer-safe dish and heat for about 5-7 minutes. This method helps maintain the texture of the crumble topping while reheating the fruit filling evenly.

• For stovetop reheating, place the crumble in a skillet over low heat. Cover and heat for about 5-10 minutes, stirring occasionally to ensure even warming. This method works well if you want to avoid using the oven or microwave.

• Oven: Used to bake the crumble at the specified temperature of 375°F (190°C).

• Mixing bowl: Needed to mix the rhubarb, berries, and granulated sugar together.

• Mixing bowl: Another one is required to combine the oats, flour, brown sugar, cinnamon, and melted vegan butter.

• Baking dish: Used to spread the fruit mixture and to bake the crumble.

• Measuring cups: Essential for accurately measuring the rhubarb, berries, granulated sugar, oats, flour, and brown sugar.

• Measuring spoons: Needed to measure the cinnamon and vanilla extract.

• Spatula: Useful for mixing the crumble topping ingredients until they become crumbly.

• Knife: Required to chop the rhubarb into small pieces.

• Cutting board: Provides a safe surface to chop the rhubarb.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Allows the crumble to cool slightly before serving.

Prepare the filling: Chop the rhubarb and mix with berries and granulated sugar ahead of time. Store in the fridge until ready to use.

Pre-mix the crumble: Combine the oats, flour, brown sugar, and cinnamon in a bowl. Store in an airtight container.

Use a food processor: Quickly blend the oats, flour, and vegan butter to create a crumbly texture in seconds.

Preheat the oven early: Turn on the oven while preparing the ingredients to save time.

Batch prep: Double the recipe and freeze half for a quick dessert later.