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]

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Cooking Time



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


  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.


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