{"id":3527,"date":"2019-06-26T06:43:13","date_gmt":"2019-06-26T06:43:13","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=3527"},"modified":"2019-06-26T12:35:23","modified_gmt":"2019-06-26T12:35:23","slug":"strawberry-rhubarb-crumble","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/strawberry-rhubarb-crumble\/","title":{"rendered":"Strawberry Rhubarb Crumble"},"content":{"rendered":"
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Strawberry Rhubarb Crumble<\/div>\t
2019-06-25 13:50:03<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. 3 cups rhubarb, chopped into 1\/2-inch pieces<\/li>\t\t\t\t
  2. 3 cups strawberries, halved<\/li>\t\t\t\t
  3. 1 cup vegan butter (I used Earth Balance)<\/li>\t\t\t\t
  4. 1 cup + 1 Tbs sugar<\/li>\t\t\t\t
  5. 1 1\u20444 cups flour, divided<\/li>\t\t\t\t
  6. 1\u20442 teaspoon cinnamon<\/li>\t\t\t\t
  7. 1 cup brown sugar<\/li>\t\t\t\t
  8. 1 cup old fashioned oats<\/li>\t\t\t\t
  9. 1\u20444 teaspoon nutmeg<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Preheat oven to 350 degrees<\/li>\t\t\t\t
    2. In large bowl combine rhubarb, strawberries, 1 Tbsp sugar, 1\/4 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.<\/li>\t\t\t\t
    3. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add vegan butter and, using two butter knives or a pastry cutter, cut the butter into the dry ingredients until coarse and crumbly. Sprinkle over rhubarb\/strawberry mixture pat gently.<\/li>\t\t\t\t
    4. Bake for 30-35 minutes in preheated oven.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      The star fruits of the spring, Strawberries and Rhubarb, come together to make one of my favourite flavour and texture combinations ever. The tartness with the sweet, the soft flesh of the fruit with the crunch of the topping. It’s absolutely irresistible!<\/p>\n","protected":false},"author":1,"featured_media":3528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[11],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3527"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=3527"}],"version-history":[{"count":1,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3527\/revisions"}],"predecessor-version":[{"id":3529,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3527\/revisions\/3529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/3528"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=3527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=3527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=3527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}