Strawberry Rhubarb Crumble

A bright and cozy dessert that captures the best of spring and early summer produce. The tartness of rhubarb meets the sweetness of strawberries, all topped with a golden, gently spiced oat crumble — made extra rich with coconut yogurt. It’s wholesome, simple, and totally plant-based.

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Strawberry Rhubarb Crumble (Vegan, Gluten-Free Option)

There’s something about rhubarb season that signals the true start of spring and early summer. The bright pink stalks, the burst of tartness, the nostalgic comfort of crumbles and pies… It’s a short window, so we love making the most of it with simple, wholesome recipes like this Strawberry Rhubarb Crumble.

This recipe is completely vegan and can easily be made gluten-free. It’s also refined sugar-light and uses plant-based ingredients that are better-for-you without sacrificing flavor or texture. The highlight? We use a generous scoop of full-fat coconut yogurt (we love Yoggu Vanilla or Strawberry!) in the topping for extra creaminess and richness. The result is a dessert that’s both familiar and unique — tangy, sweet, and just the right amount of indulgent.

Whether you’re prepping for a picnic, BBQ, weekend brunch, or just a cozy night in, this strawberry rhubarb crumble is an easy win that comes together in one bowl and one baking dish. Let’s get into it.

Indulge in the quintessential flavors of summer with our delightful Strawberry Rhubarb Crumble. Bursting with the perfect balance of sweet strawberries and tart rhubarb, this dessert embodies the essence of seasonal goodness. Each bite is a symphony of textures, from the juicy fruit filling to the crisp, buttery crumble topping. Whether enjoyed warm with a scoop of vanilla ice cream or savored on its own, our Strawberry Rhubarb Crumble promises to transport your taste buds to a state of pure bliss. Treat yourself to a taste of summer with this timeless favorite that's sure to evoke fond memories and create new ones with every heavenly bite.

Why You’ll Love This Recipe

• Seasonal & Simple: Perfect for spring and early summer when strawberries and rhubarb are in peak season.

• Naturally Vegan: No dairy or eggs needed — we use coconut yogurt and avocado oil for richness.

• Wholesome Ingredients: Almond flour, oats, and maple syrup keep it nourishing and nutrient-dense.

• Easy to Make: Minimal prep and only 1 bowl for the topping — a true no-fuss dessert.

The Healthier Twist: Coconut Yogurt in the Crumble

Traditional crumbles often use butter to create that perfect golden topping. In this version, we use full-fat coconut yogurt for a creamy, slightly tangy twist that complements the fruit beautifully. It also adds healthy fats and probiotics, making it a more gut-friendly treat.

We used Yoggu’s Vanilla and Strawberry flavors in testing this recipe, and they both worked incredibly well. Yoggu’s thick, cultured texture helps bind the crumble topping, while the subtle flavor adds an extra layer of depth without overpowering the fruit.

If you're making this for a gathering, it's a fun surprise to tell people the topping has yogurt in it — they'll never guess it’s dairy-free.

Substitutions & Tips

• No rhubarb? Use more strawberries or mix in chopped apples or raspberries.

• Gluten-free? Make sure to use certified gluten-free oats.

• Nut-free? Swap almond flour with sunflower seed flour or extra oats.

• Oil-free? You can omit the oil and increase the yogurt slightly, though the crumble will be softer.

• Sweetness: Adjust maple syrup and coconut sugar to taste, especially if your strawberries are already sweet.

How to Store

• Fridge: Store leftovers covered in the fridge for up to 4 days.

• Reheat: Warm in a 300°F oven for 10–15 minutes to re-crisp the top, or microwave individual portions for 30–45 seconds.

• Freezer: Freeze fully baked crumble (once cooled) in an airtight container for up to 2 months. Thaw and reheat before serving.

Pair It With

This strawberry rhubarb crumble is great on its own, but even better with:

• A scoop of vanilla coconut milk ice cream

• A dollop of Yoggu coconut yogurt for extra tang and probiotics

• A drizzle of maple cream or date caramel for special occasions

• Served cold for breakfast with granola on top — trust us!

Why Rhubarb + Strawberry?

This combo is classic for a reason. Rhubarb is quite tart on its own, while strawberries bring natural sweetness and aroma. Together, they balance each other beautifully, especially when lightly sweetened and baked. The lemon juice in this recipe lifts the flavors even further.

Plus, both fruits are typically in season from late April through June, making this a perfect dish for Mother’s Day, picnics, and weekend baking.

Final Thoughts

If you’re looking for a simple, wholesome dessert that celebrates the season and nourishes your body, this Strawberry Rhubarb Crumble is it. It’s a beautiful blend of tart, sweet, creamy, and crisp — all made from real, feel-good ingredients.

We hope this recipe brings a little joy to your kitchen and maybe becomes a new seasonal staple. If you try it, let us know on Instagram @whole.and.rooted or tag us in your recreations!

Happy baking!

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