A few days ago, I made tasty vegan rhubarb, pear & chocolate chip crumbles!
It is a divine combination of flavours!! There is already forced rhubarb aka pink rhubarb that is grown into the dark, in special food shops. I wanted to use it because the ordinary more sour green & red rhubarb will not be ready until the end of April, in my yard. What is forced rhubarb?
These are tasty vegan pink rhubarb, pear & semi-sweet chocolate chips crumbles! They are divine! Each flavour goes so well with the other flavours! 🙂 MMM! The chocolate chips will be melting into your tasty rhubarb-pear mix! Each crumble must be divided by two, so you will end up with 4 portions, big portions, I assure you! Yummy Yum!
A delicious crumble recipe, make it now!
Recipe: For 4 larger portions
** For the crumble topping:
150 gr organic white flour
150 gr cold, straight from the fridge, vegan butter, in pieces
75 gr light brown cassonade sugar ( kinnekes suiker )
75 gr vegan semi-sweet chocolate chips
** For the fruit mix:
585 gr forced rhubarb: washed, pad dry on kitchen paper, a few loose threads removed, cut into 2.5 cm pieces: ( weighted when cleaned )
ripe pears: peeled, cored & cut into smaller chunks: 280 gr ( I used 2 pears )
cinnamon: 1/2 teaspoon
2 tablespoons of water
1. I made the crumble topping a few hours in advance. Take a large bowl & add flour, cold vegan butter pieces & sugar. Crumble everything between your fingers until you end up with smaller & bigger crumbles. This will only take a few minutes. Now, add the vegan chocolate chips & mix through the crumbles. Place cling film over the bowl & place into the fridge until you are ready to make your whole crumble dessert.
2. Now, make your forced rhubarb mix. Take a medium cooking pot & add all of your rhubarb pieces in it. Add 2 tablespoons of water, 1/2 teaspoon of cinnamon & vanilla sugar. Mix well with a spoon. Boil for about 10 minutes until the rhubarb pieces are cooked through & the sugar is melted. Taste! It must taste a bit sweet but not too sweet & a bit vanilla too! You can see the black spots of the vanilla on the cooked rhubarb. If it is too sour for you, add more vanilla sugar.
3. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. Layer your crumble. Take 2 larger individualized oven dishes ( so you will end up with 4 portions in total ) & divide your rhubarb, cinnamon & vanilla mix on the bottom of each oven dish. Scatter the pear chunks over the rhubarb. Press the pear chunks a bit into the rhubarb. Divide the crumble mix over the oven dishes, loosely packed. Place into a preheated oven of 180°C ( 350 F ) & bake for about 20 minutes until bubbly, hot & the crumble topping becomes brown in colour. Do not let the crumbles burn! Lower your oven temperature if you need to.
4. When ready, take them out of the oven & let them rest for about 5 minutes. Enjoy instantly with a loved one! 🙂
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Sophies Foodie Files
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