Strawberry Rhubarb Tempeh Crumble

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Strawberry Rhubarb Tempeh Crumble

A seasonal delight that highlights tempeh's versatility: a Strawberry-Rhubarb Tempeh Crumble. Perfect dessert for summer festivities!

Ingredients

For Filling

• 2 1/2 cups strawberries, quartered
• 2 1/2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces
• 1/2 cup granulated sugar, or equivalent
• 1 & 1/2 Tbsp cornstarch or flour
• 1/8 tsp coarse salt

For the Crumble

• 1 (8oz) Tootie's Tempeh, crumbled well
• 1 Tbsp olive oil (for sauteeing tempeh)
• 2 Tbsp maple syrup
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1 1/2 tsp cinnamon
• 1/8 tsp coarse salt
• 6 Tbsp cold unsalted vegan butter, cut into small pieces

Instructions

1. Preheat oven to 375 F.
2. Coat a 9x12-inch baking dish with nonstick cooking spray.
3. In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch/flour, and salt, making sure that everything gets mixed and coated. Pour into baking dish.
4. For the crumble topping, saute the crumbled tempeh in the olive oil with the maple syrup, 1/2 tsp cinnamon, dash of salt, sprinkle of flour. Cook until browned and set aside.
5. In a medium bowl, mix the flour, brown sugar, cinnamon, and salt.
6. In the same bowl, mix in the cooled tempeh. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry rhubarb mixture
7. Bake until topping is browned and fruit is bubbly and tender underneath, about 45 minutes.
8. Let cool for 10-15 minutes.
9. Serve with vegan icecream or whipped cream!

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