Baking with Becca: Vegan Rhubarb Crumble

I love Rhubarb! Whether it’s rhubarb cordial, rhubarb gin, rhubarb pie or even crumble, I’m there. Recently, my grandad bought me round a good handful of fresh rhubarb and I immediately knew that I wanted to make a crumble with it. It’s easy, delicious and perfect for any time of year. Serve it hot, cold with ice cream, custard or simply alone. It’s just one amazing dessert.

So, I looked around the internet for a super easy recipe and came across this one from BBC Good Food – put there by the one and only Gregg Wallace.

As someone that can never be bothered to buy what’s actually in the recipe half the time, wants to make it vegan and also wants to simplify it as much as it humanly possible. I did tweak a couple of things, but if you’re looking for the actual recipe – please use the link above.

So, as I mentioned, for my version of this rhubarb crumble I can confirm it’s vegan, super delicious and almost all of the ingredients you’ll find in your drawer. So let’s stop beating around the bush and crack on!

I N G R E D I E N T S
450g fresh rhubarb
100g caster sugar
140g self-raising flour
85g vegan butter
50g demerara sugar

METHOD
1. Cut the rhubarb into one inch sections and place into a medium pan. Mix in the caster sugar and heat on very low for around 15 – 20 minutes. This is until the rhubarb has started to liquify but isn’t completely soft and mushy.

2. Once you’ve got the above mixture, pop it into a baking tin so it covers the bottom without any major gaps and preheat the oven to 180 degrees (celsius).

3. Whilst that’s preheating, you’ll need to make the crumble. Take the self-raising flour and butter (straight from the fridge) and in a bowl, use your fingertips to mix it all in together. This should make a ‘crumbly’ consistency

4. When it’s all completely crumble, add this evenly on top of the rhubarb mixture. Then sprinkle the demerara sugar over the top of that – as this will give even more sweetness and crunch.

5. Pop into the oven for between 25 – 30 minutes, until golden brown.

6. Enjoy with any accompaniment of your choice! (I’d maybe wait 10 minutes for it to cool down first).

If you are eating this at a later date, I’d advise keeping it in the fridge and you can either pop it back in the oven for around 10 mins on a low heat – or just whack it in the microwave for around 1 -2 minutes.

Let me know if any of you try this recipe – I’ll definitely be asking my grandad for more rhubarb so I can make one again soon.

Love, always.

Becca-x

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