Swedish Rhubarb Crumble [Vegan]

Contents

Swedish Rhubarb Crumble [Vegan]Crumble Topping Rhubarb Filling How to Prepare Swedish Rhubarb Crumble [Vegan]Notes

Rhubarb offers a unique balance of tartness and sweetness, resulting in a flavour profile that is both tangy and subtly sweet. The accompanying crumble topping provides textural contrast with its crispy nature combined with the characteristic chewiness imparted by brown sugar.

Swedish Rhubarb Crumble [Vegan]

The quintessential Swedish island-province, Gotland, often features rhubarb pie as a signature dish.

Crumble Topping

1 1/3 cup Plain Flour
1 3/4 cup Rolled Oats
½ cup White Sugar
½ cup Brown Sugar
2 tbs Baking Powder
200 grams Dairy Free Margarine (room temperature)

Rhubarb Filling

4-5 medium/large Rhubarb Stalks
1/3 cup White Sugar
4 tbs Golden Syrup
3 tbs Dairy Free Margarine

How to Prepare Swedish Rhubarb Crumble [Vegan]

Preheat your oven to 200°C / 390°F.
In a bowl, whisk together the plain flour and rolled oats. Add both sugars and baking powder; stir thoroughly until evenly combined.
Add the room-temperature dairy-free margarine to the dry ingredients. Using your hands or a mixer fitted with dough hooks, process the mixture until it resembles fine crumbs – ensuring all pieces of margarine are incorporated evenly.
Prepare rhubarb slices: clean and peel the stalks (if desired), then cut into finger-width lengths.
Grease a 20-23cm tart or pie dish. Spoon half of the crumble mixture into the pan, distributing it gently for an even base. Press lightly to form a loose layer at the bottom.
Arrange all prepared rhubarb slices neatly over this base layer, packing them slightly but allowing some space between each piece.
Sprinkle 1/3 cup white sugar evenly over the filled tart pan followed by drizzling with the golden syrup. Dot the surface with small pieces of dairy-free margarine.
Spread the remaining crumble mixture generously and evenly over the rhubarb filling.
Bake in the preheated oven for approximately 25-30 minutes, or until the topping is golden brown and cooked through. Serve warm or at room temperature.

Notes

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.