For my first vegan recipe ever, I teamed up with Thrive Market, the online, membership-based grocery store, to make this strawberry rhubarb crumble. Their site and app make it easy to shop for specific diets such as vegan and gluten-free — plus, you can sort by values-based categories like cruelty-free, BIPOC-owned, and climate-friendly products. To kick off Pride month this year, Thrive invited me to make the new crumble recipe on IG Live, where we talked about what Pride means to us, and why food plays such an important role in queer gatherings. You can watch it here.
And speaking of gatherings, this strawberry rhubarb crumble will be your go-to offering at all the events that are booking up your summer calendar. Active prep time is less than 45 minutes, and it’s so simple to make — and hard to mess up! Plus, you can make it ahead of time and refrigerate, or even freeze, before baking. I recommend serving this crumble slightly warm with your favorite plant-based ice cream.
This strawberry rhubarb crumble is in the oven for around 50 minutes, which gives the filling enough time to thicken and cooks the fruit so that it’s tender — but not mush. You want to make sure you’re not cutting the fruit too small: about half-inch pieces for rhubarb and halved strawberries work best. If the rhubarb is thinner, cut the slices thicker, and vice-versa. If your strawberries are really big, quarter them — and if they’re tiny, just hull them and leave them whole.
For any baked fruit dessert, you’ll know it’s done from these visual cues. One, the topping will be deep golden brown. Two, the filling is is bubbling up through the sides and the gaps of topping. (This is how you know the thickening agent in the corn starch has activated.) Lastly, if you’re not sure that the fruit is all the way cooked through, you can take a fork and just gently stab an exposed piece of fruit, especially the rhubarb which is tougher. If it goes in with almost no resistance, it’s perfectly cooked.
Baking time for recipes like these is more of a guideline. Everyone’s oven is different and you could use a variety of baking dishes or tins for this crumble. That’s why you should check your crumble about 5 to 10 minutes or so before your timer goes off to look for the above cues. If the top is getting a little too much color, just tent it with tin foil.
A stand mixer fitted with the whisk attachment or a hand mixer will also work to make the topping. You could also use a pastry cutter.
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