4 years ago

Rhubarb and Amaretto Crumble
[Vegan]

AZ By: Adriana Zifarelli

Author Bio

Vegan food enthusiast and recipe creator aiming to show the world that plant based food... Read More

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Rhubarb and Amaretto Crumble [Vegan]

7475

Dairy Free

Vegan

This British style Vegan Rhubarb & Amaretto Crumble is the perfect dessert to enjoy after a plant-based meal. Sweet and slightly tart, it will conquer your palate no doubt.

Ingredients You Need for Rhubarb and Amaretto Crumble [Vegan]

For the Filling:

3 1/3 cups Fresh Rhubarb
1/2 cup Caster Sugar
2 tablespoons Almond Liqueur Disaronno
1/2 teaspoon Vanilla Extract

For the Crumble:

1 1/4 cups All Purpose Flour
1/3 cup Vegan Margarine
1/4 cup Brown Sugar
1/2 cup Ground Almonds
1/3 cup Almond Shavings
1 tablespoon Almond Extract
1 teaspoon Baking Powder

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How to Prepare Rhubarb and Amaretto Crumble [Vegan]

Wash and chop the rhubarb into 1-inch slices.
Transfer in a pan, with sugar, vanilla extract, and amaretto liqueur. Cover with a lid and cook until the rhubarb is soft but with still a bit of a bite (max 5 mins). Set aside to cool.
Preheat the oven to 390°F
For the crumble add in a bowl the flour, the brown sugar, the ground almonds, and the vegan margarine (soften at room temperature). Mix everything together with the fingertips to a coarse sand-like texture. Add the almond shavings, the almond essence, and baking powder, and incorporate well to the mixture.
Pour the cooked rhubarb into a 7-8 inch round ceramic dish.
Evenly spread the amaretto crumble over and bake for 25-30 minutes or until golden brown.
Serve the vegan rhubarb and amaretto crumble warm with icing sugar on top and some silky smooth vanilla custard.

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