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Vegan Rhubarb And Strawberry Crumble

For this summery vegan crumble, sweet strawberries make the perfect complement to tart rhubarball covered with a delicious buttery crumble topping. A crowd-pleaser of a dessert, every time!

Vegan rhubarb and strawberry crumble with vanilla ice cream

Summer is my favourite time of year for a lot of reasons. Longer days, sunshine (some of the time, here in the UK!), I can wear sandals instead of shoes, everyone just seems in a better mood…

Oh, and it’s the time of year when I can start harvesting the fruit and veg my family and I have been growing over at our allotment for months now!

There is nothing more satisfying than cooking something from produce you’ve grown from seed and watched grow.

I know to some it seems kinda boring and unnecessary, but I get so much joy from growing my own fruit and vegetables, and now that we’re starting to see an abundance of things ready to pick, I can start enjoying the benefits of all the hard work from the past couple of months!

More strawberry recipes you might like:

Fresh rhubarb and strawberries from the allotment!

Vegan rhubarb and strawberry crumble

This vegan rhubarb and strawberry crumble is made with strawberries and rhubarb I picked straight from our allotment on the same day, and the two are a match made in heaven.

The tartness of the rhubarb goes perfectly with the sweet strawberries – just cook with a hit of sharp lemon juice and some sugar, and you have got the most insane, summery fruit filling ready to go.

Vegan rhubarb and strawberry crumble

For other rhubarb-crumbly goodness you neeeeeed to check out these vegan raspberry rhubarb crumble bars!

Vegan crumble topping

I’ll fess up. In these photos, the crumble topping I used was a pre-made crumble mix I got from tesco.

I know, insanely lazy – but, such an easy option when you’re in a rush and just want an easy crumble recipe that you can whip up really quickly.

The Tesco crumble mix is accidentally vegan, with rapeseed oil instead of butter. You can literally sprinkle it over your fruit filling and then bake for 25 – 30 minutes.

However, if you would rather make your own crumble, this is also really easy. A good ratio to follow, I’ve found, is 1:0.5:0.5 flour, sugar, and butter. I’ve added quantities for this to serve two people in the recipe card below.

Thanks to this easy BBC recipe (not vegan) for the ratio inspiration.

I also like to add a sprinkle of cinnamon and a pinch of salt to the crumble for extra flavour.

Vegan rhubarb and strawberry crumble

I baked my crumble for 25 minutes, then added another couple of minutes because the topping wasn’t quite golden enough.

The topping should be golden and the fruit filling bubbling when you remove it. Allow the crumble to cool for a couple of minutes, and then top with vegan vanilla ice cream for the most amazing summery dessert!

Vegan rhubarb and strawberry crumble

If you’re looking for more vegan dessert inspiration, a few of my favourites include these sticky toffee puddings (a really indulgent dessert!), while these rhubarb and blueberry crumble bars are another great way to use rhubarb.

vegan rhubarb and strawberry crumble

Strawberry and Rhubarb Crumble (Vegan)

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

An insanely easy and delicious dessert, the sweet strawberries in this vegan crumble are the perfect complement to tart rhubarb, topped with a buttery crumble to finish.


  • 3 medium sticks of rhubarb
  • 60g fresh strawberries
  • Juice 1/2 lemon
  • 2 tbsp sugar



  1. Dice your rhubarb and strawberries into bite-sized chunks, and add to a saucepan with the lemon juice and sugar. Cook on a low heat for 15 minutes until the rhubarb starts to breakdown.
  2. Preheat the oven to 180 degrees C while the fruit filling cooks, then make your crumble if making from scratch.
  3. To make the crumble, cut your butter into small cubes with a metal knife, then add the flour, sugar, oats, salt, and cinnamon, and gently crumble together with your hands. Take care not to get the butter too warm with your hands or the crumble will stick together in a ball.
  4. Once the fruit filling is done, pour it into the baking dish you are using, then sprinkle over the crumble topping.
  5. Bake for 25 - 30 minutes until the crumble is golden and the fruit is bubbling, then remove and allow to cool for a couple of minutes before topping with vegan vanilla ice cream!


Rhubarb leaves are poisonous to make sure you have removed and disposed of them.

Best served warm straight out of the oven.

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