This vegan rhubarb crumble and ginger ice cream recipe is another one that originated from the LCBO’s Food & Wine magazine. I earmarked the recipe a while ago in the hopes of eventually veganizing it, and I’m really happy that I finally got around to doing it last week. The ginger ice cream nicely compliments the rhubarb’s tangy taste and slight orange fragrance.
And this is a dessert that would be nice served any time of year.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!
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.
This rhubarb crumble would be nice served any time of year. It can be served warm in the winter (with our without the ice cream), and out of the fridge in the summer, with the added coolness of the ginger ice cream.
Notes – Vegan Rhubarb Crumble
- 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…
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Vegan Rhubarb Crumble / Crisp & Ginger Ice Cream
This sweet and tangy crumble/crisp is delicious on its own, but the ginger ice cream makes it extra-special. Vegan.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Dessert, Crisp, Crumble
- Cuisine: American, Vegan
Ingredients
Filling
- 1 lb (500 g) rhubarb (about 2 cups), cut into 2 inch (5cm) pieces
- 1/4 cup raw sugar
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp grated orange rind
- 1 tbsp coconut oil (solidified)
Topping
- 1/2 cup oats
- 1/2 cup wholewheat (wholemeal) flour
- 1/2 cup raw sugar
- 1/2 tsp kosher salt
- 1/4 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
Instructions
- Preheat oven to 375F/190C.
- 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.
- Combine oats, flour, sugar and salt in a medium bowl. Cut in coconut oil until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
- Bake for 30 to 40 minutes or until top is golden and juices are bubbling.
Ginger Ice Cream Instructions
- Soften ice cream. Mix in candied ginger and refreeze until ready to serve.
Notes
Adapted from LCBO Magazine
Keywords: baking, coconut oil, crumble, ice cream, make-ahead, oat, oven, spring, rhubarb, vegan, crisp, cobbler, ginger
