Posted in Gardening, Recipes

Strawberry rhubarb crumble served with hot Devon custard!

A few days ago, I invented this lovely strawberry rhubarb crumble! We harvested fresh rhubarb stalks from our own allotment! It was 638 gr in total! Ooh yes! I made it twice this week, each time, I used 318 gr  to use up my lovely rhubarb! 🙂 The crumble itself is completely vegan but what I serve with it, is not! That is dairy-full so not vegan at all! You can make it completely vegan by serving a vegan hot custard! 🙂

Heaven!
Heaven!

You can taste the lovely speculaas cookies in the crumble top & ginger & cinnamon in the filling too! You still see pieces of cooked rhubarb in your filling, not fallen apart at all! That is what you want! 🙂

MMM!
MMM!

Recipe: For 7 portions

Ingredients:

* For the topping aka crumble:

100 gr cold vegan butter, straight from the fridge, cut up into smaller pieces

100 gr white spelt flour

75 gr coconut sugar

75 gr speculaas cookies ( biscoff), crumbled up into bigger & smaller pieces.

* For the yummy filling:

300 gr fresh ripe strawberries, each hulled & cut into 2 or 4

300 gr fresh rhubarb stalks, cleaned & each stalk cut up into longer pieces, each max 2 cm

1 teaspoon ginger powder

1/2 teaspoon ground cinnamon

3 tablespoons water

75 gr coconut sugar

* To serve: Hot custard like Ambrosia Devon custard, heated up, until hot, stirring often. Or use a vegan hot custard! 🙂

My favorite English custard!
My favorite English custard!

Method:

1. Make your crumble topping first. Take a medium bowl & ad spelt flour & coconut sugar together. Mix well with a spoon. Now, add knobs of vegan butter & the crumbled speculaas cookies. With clean hands, mingle everything together until it looks like smaller & bigger bread crumbs! see picture! Set aside.

2. Preheat your oven to 200°C ( 400 F ) for about 10 minutes. Now, make the filling! In a medium cooking pot, add rhubarb pieces, ginger powder, cinnamon, coconut sugar & water. Mix well on low-heat until it all caramelizes & until your rhubarb is starting to soften a bit. This will be after 5 minutes or so. Turn heat off & set aside. In that same pot, add cut up strawberries & mingle together well. Try not to damage the strawberries. Place this mix into a fitted oven dish & crumble your topping on top, evenly divided. Place into the hot oven & bake for about 20 minutes. After 13 minutes, I turned the oven temp lower on 175° C ( 350 F) ! Because the coconut sugar & speculaas cookies will caramelize & the crumble topping will be darker in color than normal white sugar. So, check often! You don’t want it to burn! 😉 !!!

3. After 17-20 minutes of baking, the filling will be bubbling & check with a fork to see if your rhubarb has been cooked through. My crumble was ready after 17 minutes of baking! Turn oven off & take crumble out of the oven to cool off for 5 minutes. Take lovely dessert plates & scoop a big piece of your lovely crumble with the juices on your dessert plate! Pour some of your hot custard besides it so that it ends up near & over your crumble like picture above! 🙂 When you serve this rhubarb strawberry crumble, you surely need this hot custard alongside it! Peter, my parents & I can’t eat rhubarb crumble without it! 😉 MMM!

 

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You might like other rhubarb crumble/crisp recipes:

1. Triple coconut rhubarb crumble

2. Vegan rhubarb, strawberry dried apricot crisp

3. Vegan rhubarb, pear chocolate chip crumbles

4. Sophie’s spiced rhubarb, pear coconut crumble

5. Gluten-free Dairy-free strawberry rhubarb coconut buckwheat crumble

6. Orange, gingered rhubarb crumble

Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

38 thoughts on “Strawberry rhubarb crumble served with hot Devon custard!

  1. I like the addition of ginger and cinnamon to this rhubarb recipe. Warm, spicy, tart and sweet all in one.

  2. Hello Sophie,

    What a delicious Crumble!. Rubarb, strawberries and of course Devon Custard!
    I’d like to have such a wonderful dessert.
    Mamalou

  3. I love making rhubarb crumble with our home grown rhubarb. The idea of using the spekulaas in the crumble is very clever. I’m going to try this idea next time. Thanks, Sophie.

  4. This looks terrific! It the season here for rhubarb and strawberries and ALWAYS the season for custard, as far as I’m concerned!

  5. Congratulations on your rhubarb harvest. Rhubarb and strawberries are wonderful combination. I love how you made your crumble with speculaas – great flavours xx

  6. How amazing is rhubarb? And crumble… All the yes! 🙂
    It’s freezing here today, could totally go a giant bowl of this right now.
    PS: Tops job with your gardening.

  7. We made your lovely fabulous crumble & served it with a creamy home-made custard! It was the most delicious crumble, we have eaten in a while! So, a big thanks! xxx

    1. Ooh thanks! Home-made custard sounds great & very delicious too! 🙂 x
      thanks, sweeties! x

  8. I also made your tasty seasonal crumble & made it for my parents too!
    we all loved the lovely flavors in here! The ginger, the cinnamon in the filling,…ooh my god & the speculaas spelt crumble topping,…so fab! xxx

  9. I made your cool crumble yesterday afternoon. We had friends over & each one of them loved the divine combo so much!

    You can really taste the lovely ginger & cinnamon!

    The speculaas in the top crumble topping was divine! xxxx So, a huge thanks to you, dear Sophie! xxxx

  10. This looks incredible. I bet the speculaas add such a yummy flavour, along with the ginger, too! I will bookmark this for when my rhubarb is ready to harvest!!

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