We’re going on a sparkling duo as we like them with a rhubarb and raspberry crumble!
Vegan rhubarb and raspberry crumble
If we especially know the Apple crumble we do in winter, very warm, I find that it’s really summer that we have the most choice when it comes to fruit, and it would be a real shame to do without this variety.
It happens to me regularly to buy frozen red fruits, because I like that, quite simply, especially in winter in my porridges (find the error).
If I freeze a lot of blackberries in the summer, I still don’t have the time to be self-sufficient in raspberries. I’m counting on it, I’ve planted a lot, but we’ll have to be patient!
In the meantime, I find myself in the summer with an overflowing freezer, and I told myself that it would certainly be good time to eat my frozen raspberries so that I could fill it with ice cream.
A big advantage of frozen raspberries is their price: we are still well below fresh, and there is no risk of finding half of the tray moldy two days later!
I chose to stay with my classic crumble dough recipe: with few ingredients, you get a perfect shortbread that crumbles in your mouth. The sugar allows to bring a little grain under the teeth.
I guess what we want from a crumble is that it crunches under the tooth, that’s really the effect it has on me.
Then, I find that the crumble is good when it’s with tangy fruit. Clearly the apple crumble is not my favorite on earth: I would sell my soul for a rhubarb crumble, so here, of course, with the raspberries, it’s the jackpot!
The rhubarb brings its acidity, the raspberries are slightly sweeter.
To make it a success, remember to cook/color the crumble well: if the dough is not golden brown, the bottom tends to be really raw, and in contact with the rhubarb and raspberry, which already make it quite of liquid, you will have a really not very pleasant raw dough effect!
Which margarine for my vegan crumble?
I have chosen margarine here for the sandy effect it gives to pasta, but I only take margarines that are firm and have a high fat content. I have never, so far, been satisfied with spreadable references, which have a much too soft finish.
In organic stores, the vitaqell brand offers several references that are ok for cooking, you can also find in supermarkets solid margarine (wrapped in thick paper) planta fin, which, I must say, is as good in taste as in texture ideal for baking.
I obviously try to favor oil when its use has no impact on the texture, but for this recipe in particular, I really prefer margarine!
To give you an idea, a 500 gram tub of margarine lasts about 2 months at home. The best-before date is generally really long, but be careful to remove the margarine with an impeccable knife each time otherwise it makes a nice culture broth and it can mold.
Finally, to add a little roundness and sweetness to this ocean of sandy acidity, you can add a little white chocolate. I really like the Ichoc in the organic store (which however is not a pastry chocolate) which is flavored with vanilla, but in this crumble, a few pistoles (the little chocolate circles found in pro) from the brand Linnolat, would be perfect: it is a chocolate of very good pastry quality which is based on almonds. It will perfectly find its place in a subtle way in this crumble!
Vegan raspberry and rhubarb crumble
- 150 g raspberries frozen or fresh
- 350 g rhubarb
- 60 g brown sugar
- 60 g margarine rich in fat (60% mini)
- 50 g wheat flour
- 35 g almond powder
- 1/4 vs. coffee salt
The dish used for the recipe is a 24 cm terracotta dish, it is quite small, but it allows to have an equal distribution between fruit and dough. I find that very important in the crumble: too much fruit or too much dough, it is the guarantee of bad cooking.
Peel the rhubarb then cut into small sections to be able to distribute evenly. I put the still frozen raspberries in the dish.
Then, prepare the crumble dough by mixing all the ingredients in a bowl and sanding with your fingertips.
If you wish, you can add a little white chocolate to the dish for more indulgence!
Then, spread the crumble on top: to make it even, I sand well in small pieces rather than leaving large nuggets.
Then bake at 180°C for about 35 minutes: the crumble should be golden brown, do not hesitate to prolong the cooking to obtain the expected result.
I prefer this crumble lukewarm than cold, but it’s a matter of taste! Especially if you add white chocolate, I think it will be better reheated.