Rhubarb crumble

Nothing screams summer more than rhubarb and strawberries. And this one isn’t just tasty, but delicious as well!
I used German Wine rhubarb from my garden. It’s smaller than its siblings and not as tart.


1 and 1/2 cup rhubarb, rather finely cut

1/3 cup blueberries

1/3 cup strawberries

5 g vegan butter

1/2 tsp pure vanilla


1 cup almond flour

1/3 cup soya flour (coconut flour works too)

1/3 cup rice flour

1/3 cup gluten-free oats

1/2 tsp pure vanilla, from Rapunzel

pinch of salt

50 g vegan butter, a block from Naturli

1/4 cup almond milk

1/2 cup pecan nuts, from Rapunzel

The recipe is sponsored by Rapunzel and Oatly.


Preheat the oven to 190 °C.

Slice the rhubarb rather finely and cut the strawberries in half. Chop the pecan nuts rather finely as well.

Mix the almond flour, soya flour, rice flour, oats, vanilla and salt in a bowl. Cut the vegan butter into small cubes and rub it together with your hands, same way you would with a typical tart shell pastry. You can also use a food processor, but then be careful not to mix too much. Add the pecan nuts and then the almond milk. Then it should be possible to form nice clumps of dough to cover the rhubarb and berries.

Melt the vegan butter on low heat in a saucepan. Add the cinnamon and stir together. Blend in the rhubarb and berries and toss it in the cinnamon butter for a bit. Shouldn’t start boiling or become mushy, just become a tad softer.

Add the rhubarb blend to small baking forms, or one big form, and cover with lumps of dough.

Bake in the middle of the oven for about 25 minutes.

How much crumble you use is up to you. The crumble recipe is rather big, so if there’s a leftover you can form small cookies and bake.

Nice to serve the rhubarb crumble with whipped oat- or coconut cream and/or vanilla custard from Oatly.

The recipe is sponsored by Rapunzel and Oatly.

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