Vegan Rhubarb & Amaretto Crumble Questa ricetta è disponibile anche in Italiano
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.
You may be familiar now on how I love and enjoy cooking British food. There’s so much of this cuisine to discover that really goes over a simple roast dinner and probably its most famous dish: fish and chips.
One thing that really fascinates me the most about British cuisine are desserts.
Like every other country in the world, there are hundreds of different specialities and twists across all Britain.
From tarts to pies, from shortcakes to trifles, from puddings to crumbles, from scones to meringues. The variety of British desserts is simply immense.
On this blog I already shared a couple of British classics with a vegan twist, like this mouthwatering Banoffee Pie and this warm and decadent Sticky Toffee Pudding, and also a few recipes inspired from British desserts, like this moist Rhubarb Sponge and this aromatic Carrot Cake.
Today I’m about to share one other British pudding recipe that I personally love for a bunch of reasons:
– it’s super easy to make
– it’s delicious
– it’s crunchy, sweet and tart
– it’s ready in no time
– it delivers on both look and flavour
– it’s perfect for tea time or as an after meal dessert
– last but not least…it’s made with rhubarb, a fruit that I absolutely adore!
I am indeed taking about the amazing Rhubarb crumble, to which I added a lil’ personal twist, that makes it even more special and enjoyable.
I added amaretto flavour, in both boozy and almond forms.
I, in fact, enriched the crumble with both ground almonds and almond shaving, and cooked the rhubarb in a pan with sugar and an Italian almond liqueur (I needed to put some of my heritage too in the recipe!).
I hope you will all enjoy it.
What we need to make this Rhubarb and Amaretto Crumble
Rhubarb, of course. A good quality fresh, crunchy rhubarb.
Almonds: ground and shavings. You can use both as I did or only one of them if you prefer. I think that this combo gives a nice and interesting texture to the dessert, delivering a bit of a crunch complemented by a gorgeous almond-y flavour.
Almond Liqueur. I used 2 tablespoons of Disaronno, you can use any other almond liquor of your choice (you may find them in the shops under the name of Amaretto) or substitute the booze with 1 tbsp of Almond Syrup or 1/2 tbsp of Almond Extract if you want to make it alcohol free.
All Purpose Flour. You can also use self rising if you have it and omit the baking powder, or use any gluten free mix of your choice if you are limiting gluten intake or you are gluten intolerant.
Vegan Margarine, or vegan butter. If you don’t want to use any of them you can also substitute it with coconut oil or any other unflavoured vegetable oil.
Vanilla Extract. ‘Cause everything is better with a hint of vanilla (omit if you are not a fan, I won’t judge).
Sugar. Both brown and caster. You can use any sugar or sweetener of your choice.
Baking Powder. Omit if you are using self raising flour.
How to make this Rhubarb and Amaretto Crumble
First we need to thoroughly wash our rhubarb and chop it into 1 inch slices.
Transfer the rhubarb in a pan, add 100 grams of sugar, the vanilla extract and the amaretto liqueur.
Cover with a lid and cook for a few minutes (no more than 5) until the rhubarb is soft but with still a bit of a bite left. Set aside to cool.
Now let’s make the crumble!
In a bowl add first the flour, the sugar, the ground almonds and the vegan margarine (soften at room temperature).
Mix everything together with the finger tips 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 in a 18-20 cm (7-8 inch) round ceramic dish.
Evenly spread the amaretto crumble over and bake until golden brown.
Serve the vegan rhubarb & amaretto crumble warm with some silky smooth vanilla custard.
Rhubarb & Amaretto Crumble Recipe
…for the filling…
400 g Fresh Rhubarb (3 1/3 cups)
100 g Caster Sugar (1/2 cup)
2 tbsp Almond Liqueur (Disaronno)
1/2 tsp Vanilla Extract
…for the crumble…
150 g All Purpose Flour (1 1/4 cups)
75 g Vegan Margarine (1/3 cup)
50 g Brown Sugar (1/4 cup)
40 g Ground Almonds (1/2 cup)
30 g Almond Shavings (1/3 cup)
1 tbsp Almond Extract
1 tsp 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 at 200°C (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 finger tips 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 in a 18-20 cm (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 & amaretto crumble warm with icing sugar on top and some silky smooth vanilla custard.
Did you like this recipe? Let me know with a comment in the section below
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with love, Adriana.