Rhubarb & Strawberry Cobbler

Total Time 1 hr
Course Dessert
Servings 6 people


  • 300 g Rhubarb (can be frozen)
  • 280 g Strawberries (can be frozen)
  • 40 g Maple Syrup (or sweetener of choice)
  • 100 g Rolled Oats
  • 60 g Ground Almond
  • 50 g Chopped Pecan Nuts
  • 50 g Brown Sugar
  • 60 g Vegan Butter (or Olive Oil)
  • Pinch of Sea Salt


  • Pre-heat the oven to 180 C. Grease and line a baking dish measuring 21x21cm.
  • Chop the rhubarb into 2cm lengths then combine with the Strawberries, Brown Sugar and Maple Syrup in a large bowl. Mix everything until all the fruit is evenly covered. Then add to the baking dish, spreading evenly across the base.
  • In a separate bowl mix the rest of the ingredients until everything is combined. Spread this mixture evenly over the Rhubarb and Strawberries in the baking dish.
  • Bake for around 45-55 minutes, making sure the fruits are bubbling and the top is crispy and golden brown.
  • Remove from the oven and let it cool for about 10 minutes.  Serve it with Cream, Ice cream, Vegan Vanilla Ice-Cream or Coconut Whipped Cream.
Keyword Vegan

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