Rhubarb Crumble / Crisp & Ginger Ice Cream

My oldest memory of rhubarb is eating it straight out of my grandmother’s garden when my brother and I were little. Whenever she would cut fresh stalks of rhubarb to make pie or compote, she would give us each a stalk of rhubarb and a little bowl of sugar to dip it in. We loved the sweet/sour combination and when I think of it now, it was kind of like an old-school Fun Dip!

Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)

This recipe is another one from the LCBO’s Food & Wine magazine that I’ve been carrying around for a while with the plan of eventually veganizing it. I’m really happy that I finally got around to making it last week. The fruit’s tangy taste and slight orange scent compliments so nicely with the ginger ice cream, and it would be nice served any time of the year.

As you can tell from my Blueberry Macadamia Crumble and Apple & Plum Crumble posts, I love fruit crumbles (or crisps, as they’re called in the U.S) because the fruit really stands out and there are no pie crusts to make or purchase. Anyone can make a crumble, and you can’t beat the smell of one baking in the oven.

Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)


  • This version is a bit healthier than the original because I’ve replaced the white flour with whole wheat, brown sugar with raw, and butter with coconut oil.
  • Unfortunately, we ate this too quickly to get a good shot of the rhubarb part – a compliment to how yummy this was!
  • The crumble is great on its own, but the ice cream is so easy to put together and I highly recommend making it if you can…
Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan) Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)
Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)
Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan) Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)
5.0 from 1 reviews
Vegan Rhubarb Crumble / Crisp & Ginger Ice Cream
Prep time
Cook time
Total time
This sweet and tangy crumble/crisp is delicious on its own, but the ginger ice cream makes it extra-special. Vegan.
Recipe type: Dessert, Crisp, Crumble
Serves: 4
  • 1 lb (500 g) rhubarb (about 2 cups), cut into 2 inch (5cm) pieces
  • ¼ cup raw sugar
  • ½ tsp ground ginger
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp grated orange rind
  • 1 tbsp coconut oil (solidified)
  • ½ cup oats
  • ½ cup wholewheat (wholemeal) flour
  • ½ cup raw sugar
  • ½ tsp kosher salt
  • ¼ cup coconut oil (solidified in fridge for 5 minutes) (or vegan margarine)
Ginger Ice Cream
  • 1 pint vegan vanilla ice cream (I used “So Good” brand)
  • 2 tbsp freshly chopped candied ginger, or to taste
  1. Preheat oven to 375F/190C.
  2. Combine rhubarb, sugar, ginger, cinnamon, nutmeg, grated orange rind and coconut oil in a bowl. Spoon mixture into 4 greased 1-cup (250 mL) dishes.
  3. Combine oats, flour, sugar and salt in a medium bowl. Cut in coconut oil until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
  4. Bake for 30 to 40 minutes or until top is golden and juices are bubbling.
Ginger Ice Cream Instructions
  1. Soften ice cream. Mix in candied ginger and refreeze until ready to serve.
Adapted from LCBO Magazine

Rhubarb Crumble (Crisp) & Ginger Ice Cream (Vegan)


  1. Girl, you are rockin’ your kitchen! This looks divine!

    • vegangela says:

      Haha, thanks JL! :)

  2. Hannah says:

    This post brings back wonderful memories, thank you! My mum makes a wonderful apple and rhubarb crumble which is actually, in retrospect, vegan, but I love your addition of spices. Also, Fun Dips? Oh, how I loved those in primary school!

    • vegangela says:

      Hi Hannah – Glad to help bring back such great memories! I’m pretty sure my grandma put apples in her rhubarb pie.as well. A fellow fun-dip lover, I see. Giving kids that much sugar should be illegal – haha! :)

  3. Emma says:

    Im going to try this tonight, looks great. I did just find another site that does different fruits as well. http://www.applecrumbleonline.com

    • vegangela says:

      Hi Emma – Let me know how it was! Thanks for the site – my blueberry crisp recipe is based off my mom’s apple crisp recipe. I love them all – so easy and comforting!

  4. mamma mias says:

    I own a Italian restaurant in newcastle in the UK and we have have recently started serving a seperate “green” vegan menu and I must say this looks amazing! Defo going on the menu!

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