Easy Strawberry Rhubarb Crumble Recipe

When the first juicy strawberries hit the market and the stalks of crisp-tart rhubarb start appearing, there’s nothing quite as joyous as baking something that celebrates the moment. This vegan strawberry rhubarb crumble is that joy in a baking dish: it brings together deeply red, sweet strawberries and the bright acidic bite of rhubarb, all topped with a golden, crisp crumble. The best part? It’s fully plant-based, meaning that you can serve it to vegans, vegetarians, and anyone looking for a more inclusive dessert without losing an ounce of that warm, nostalgic flavor. According to the recipe overview, the seasonal overlap of these fruits creates “the most perfect venn-diagram” of flavor.

But this crumble isn’t just about ingredient alignment—it’s built to deliver contrast. Beneath the crunchy topping lies bubbling fruit, melding sweet and tart, smooth and juicy. A hint of orange zest and vanilla helps elevate the filling, while the pecan-studded crumble topping offers texture and richness that holds up to each bite.

Beyond flavor and texture, the appeal lies in how easy this dessert is to pull together—and how versatile it is. Whether you’re planning a casual weekend brunch, a warm-weather gathering, or simply craving a comforting dessert after dinner, the vegan strawberry rhubarb crumble hits every note. It’s both special-occasion worthy and simple enough for everyday enjoyment. Let’s dive into how you can tune it even further, pair it with the perfect accompaniments, and serve it on memorable occasions.

Watch Eric King make this recipe along with Thrive Market Art Director JP Danley, on IG Live here.

“Across most of the U.S., the in-season windows for rhubarb and strawberries are overlapping and creating the most perfect venn diagram right now,” King tells us. “This vegan crumble is so simple to make, and perfect for all the gatherings that are filling up your summer calendar. Ice cream is highly, highly recommended.”

---

Strawberry Rhubarb Crumble

Recipe Details

Yield: 6 to 8 servings
Active time: 40 minutes
Total time: 1 hour 35 minutes

Strawberry Rhubarb Crumble Ingredients

For the filling

• 1 ½ pounds fresh strawberries, hulled and cut in half (quarter any large ones)
• 12 ounces fresh rhubarb, cut into half-inch pieces
• Zest from 1 medium orange
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• Seeds from half a vanilla bean (optional)
• 2 tablespoons cornstarch
• ¾ cup granulated sugar
• Pinch of kosher salt

For the topping

• 1 cup all-purpose flour (130 grams)
• ¼ cup granulated sugar (55 grams)
• ¼ cup lightly packed brown sugar (50 grams)
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup cold, unsalted vegan butter, cut into half-inch pieces
• 4 ounces pecans, chopped into small pieces (optional)

How to Make Strawberry Rhubarb Crumble

1. Preheat oven to 375°F and set one rack to the middle position.
2. Make the filling: To a large mixing bowl, add strawberries, rhubarb, orange juice and zest, vanilla bean seeds and extract, cornstarch, sugar, and salt. Toss the ingredients together until the fruit is evenly coated and the sugar begins to dissolve. Set aside.
3. Make the topping: To a food processor, add flour, granulated and brown sugars, baking powder, and salt. Pulse the food processor just until the ingredients are combined and no lumps remain.
4. Add the vegan butter, spacing out the cubes over the dry ingredients as best you can. Continue pulsing until the mixture starts to clump together and you see crumbles forming. Add the pecans and pulse just until they are evenly distributed.
5. Grease a 9-inch square tin or other 2/2.5-quart baking dish with baking spray or more vegan butter.
6. Give the fruit mixture a few final stirs to incorporate any juice that has accumulated at the bottom of the bowl. Dump the mixture into the baking dish.
7. Crumble the topping over the fruit.
8. Bake for 50 to 55 minutes, or until the topping is deep golden brown and the filling is bubbling up through the crumbs.
9. Let the crumble cool on a wire rack for about at least 15 minutes before serving.

---

Strawberry Rhubarb Crumble Nutrition Facts

*Estimated per serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/8 of crumble
Calories	≈ 340 kcal
Protein	≈ 4 g
Carbs	≈ 45 g
Sugar	≈ 25 g
Fiber	≈ 4 g
Fat	≈ 16 g

---

Strawberry Rhubarb Crumble Variations & Tips

• Switch the topping grains: Use gluten-free oats or a blend of almond flour + rolled oats for the crumble topping to make it gluten-friendly or nut-free.
• Swap the nuts: Instead of pecans, use chopped walnuts or toasted hazelnuts—or skip nuts entirely for an allergy-friendly version.
• Change the sweetening base: Use coconut sugar, date syrup, or maple syrup depending on your preferred sweetness and flavor profile.
• Add spice or citrus lift: Stir in ¼ teaspoon cinnamon or cardamom into the fruit filling—or increase the orange zest to boost brightness.
• Make individual servings: Use ramekins or mini baking dishes to portion the crumble for individual servings or dessert plates.
• Freeze ahead: Assemble the filling and crumble separately, freeze them, then bake when ready—ideal for prepping ahead of guests or events.
• Lighten the topping: Replace half the vegan butter in the crumble with applesauce or mashed banana to reduce fat while maintaining texture.

---

Best Strawberry Rhubarb Crumble Pairings

• Vegan vanilla ice cream: Serve warm crumble with a scoop of plant-based vanilla ice cream for the ultimate contrast of hot and cold.
• Coconut whipped cream: A dollop of lightly sweetened coconut cream adds richness without dairy and complements the fruit’s brightness.
• Fresh berry salad: On the side, offer a bowl of fresh strawberries and raspberries with mint for a refreshing palate-cleanser.
• Light herbal tea: Pair with a mint-lavender or chamomile tea to soothe and provide gentle flavor between bites.
• Sparkling rosé or Brut fizz: A light bubble cuts through the sweetness and adds a celebratory feel to the dessert course.
• Warm almond-milk latte: Especially for brunch, serve a cookie-café style latte alongside the crumble for cozy indulgence.

---

When to Make Strawberry Rhubarb Crumble

• Spring or early-summer brunch: Perfect when strawberries and rhubarb are in season, and you want a dessert that feels fresh yet comforting.
• Garden party or afternoon gathering: Serve this vegan crumble to guests as an elegant dessert that accommodates many dietary preferences.
• Weeknight dessert upgrade: When you don’t want heavy cake or pie, this crumble delivers warmth and flavor without excessive fuss.
• Meal-prep for leftover dessert: Bake the dish ahead, cover, and reheat gently when you’re ready to serve—works well for family dinners.
• Potluck or shared-meal tray: Bring the casserole dish to a potluck; plant-friendly, simple to serve, and a crowd-pleaser.
• Mother’s Day or celebration brunch: Use it as the sweet finale to a special breakfast or brunch—beautiful, bright, and inclusive.