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.

Rhubarb and Amaretto Crumble [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

7475

Cooking Time

30

Ingredients

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

Preparation

  1. Wash and chop the rhubarb into 1-inch slices.
  2. 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.
  3. Preheat the oven to 390°F
  4. 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.
  5. Pour the cooked rhubarb into a 7-8 inch round ceramic dish.
  6. Evenly spread the amaretto crumble over and bake for 25-30 minutes or until golden brown.
  7. Serve the vegan rhubarb and amaretto crumble warm with icing sugar on top and some silky smooth vanilla custard.


About The Author

Adriana Zifarelli

See My Recipes

Vegan food enthusiast and recipe creator aiming to show the world that plant based food doesn't mean tasteless!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.