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
Scale
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