Sweet, slightly tart strawberry rhubarb filling gets topped with a warm, crispy oat crumble topping. A super easy, single serving vegan personal strawberry rhubarb crumble that’s sweetened naturally and easily made gluten free!
Hi hi! Happy belated Mother’s Day to all of the amazing mothers reading – I was so thankful to be able to go home for the weekend and celebrate both my wonderful mother and my awesome soon to be mother-in-law! They are two of the most caring, genuine, intelligent women I know. It’s a blessing to have them in my life – I’ll happily celebrate them any chance I get. I even made my mom some healthy vegan chocolate waffles! Nothing I love more than getting to bake healthy stuff for my fam.
We also got a chance this weekend to get the dads and Joe fitted for their wedding tuxes, and we got a few other wedding related things done too. This vegan personal strawberry rhubarb crumble is totally inspired by Joe and my soon to be father-in-law. Dave has a really awesome garden at their house, and he gets a ton of rhubarb this time of year. He and Joe are both rhubarb obsessed – as in, pull it out of the garden and take a bite, completely raw. I know…they’re strange. Speaking of rhubarb, I have a confession to make…
I can’t STAND the taste of rhubarb. Especially raw, but nobody eats it like that, except Dave and Joe. I think I just can’t take the sour/tartness…but there’s nothing I love more than baking for Joe and I wanted to make something so that Dave could put some of his rhubarb to good use! So I set out to combat the aspect of rhubarb that makes me gag – to set off the tartness, I cooked the rhubarb down in almond milk and with some big, sweet dates I just ripped into pieces. The rhubarb softened and took on the flavor of the dates, making it, dare I say, enjoyable! I’ve said it once and I probably will over and over until you’re plugging your ears, but dates are magical, I’m tellin ya.
Anyway, after the rhubarb is cooked down, I let it cool and mixed it gently into some chopped strawberries, then put the fruit filling in a 16 oz ramekin. Next comes the BEST part of crumble desserts – the crunchy, sweet, chewy, toasty topping!! Can’t deal. I could eat a bowl of this topping alone. But…wedding diet problems. So let me live vicariously through you, and make this strawberry rhubarb crumble yourself!
The crumble topping is really simple. Combine some whole grain oats, chopped nuts, and some chopped up dates, and it’s ready to go! I used walnuts since those are one of Joe’s favorites, but almonds or cashews would be dreamy too. The dates give the crumble a perfect amount of stickiness and sweetness. Spread the crumble on top of the fruit filling, and bake until it’s toasty and golden, around 10 minutes.
This vegan personal strawberry rhubarb crumble totally exceeded my expectations. As a previous rhubarb hater, I have to say when it’s combined with sweet strawberries, dates, and that insane crumble topping, you really can’t go wrong. And this recipe makes a single serving, so you have no excuse not to make one and eat the entire thing! Have a lovely week, everybody- make it a great one!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!