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
Recipe by Vegangela at