Nutty & Gingery Rhubarb Crumble Recipe [Vegan]

It’s still rhubarb season!

Indeed, the stuff seems to be at the apex of its affordability at the moment. If only I had a more substantial freezer. In any case, there’s no better use for it than a crumble. This one is passably healthy, and totally vegan, without any detriment to the taste. I used minimal flour and sugar, maximal oats and nuts. I also did a horrible job of photographing this so you’ll just have to take my word for it being lovely…

I’m sorry, I’m a monster, I’ve seriously mixed up my metric and imperial measurements here. Basically, a cup is 250ml and I just hope that you have the capability to measure things in this manner.

Serves 6


For the rhubarb filling:
750g rhubarb
Juice of 1 lemon
3 1/2 tbsp maple syrup
30g candied ginger, sliced

For the crumble topping:
2/3 cup oats
1/3 cup plain flour
75g mixed nuts, chopped
1/3 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
3 1/2 tbsp neutral tasting coconut oil (solid form – if in warmer climes you may need to refrigerate it, but room temp here in Switzerland)

For serving:
Vegan yoghurt / ice cream / cream (I used Aldi coconut vanilla yoghurt, the vanilla was a bit overpowering but it was decent)


1- Preheat oven to 180ºc fan.

2- Cut rhubarb into ca. 2 inch slices and wash in a colander.

3- Mix rhubarb, maple syrup, lemon juice, and sliced candied ginger well and place in an appropriately-sized casserole dish (I used a round 30x30cm one).

4- Roughly chop your nuts – I used my mini chopper because I’m lazy.

5- Mix dry crumble ingredients (oats, flour, nuts, sugar, spices) in a large bowl. Massage in coconut oil tbsp by tbsp until you have a lightly dough-like texture (see below).

6- Evenly spread crumble topping across the rhubarb and place in the preheated oven, setting a timer for 45 minutes.

7- Serve hot with vegan yoghurt / ice cream / cream. It’s best when it’s straight out the oven, so try to time your dinner accordingly!

Serving Suggestions / Swaps / Tips

I brought this along to a vegan dinner party and it was ostensibly a hit. To me, it tastes no different to the non-vegan version I make with butter, and vegan butter / margarine would likely work in the place of coconut oil. Also, the mix of nuts you use is totally up to you, I used my usual lidl mix of cashews, hazelnuts, walnuts and almonds – just pecans / brazils / walnuts would also be super nice. Feel free to add to the rhubarb mix pretty much any fruit you have on hand, possibly reducing the amount of maple syrup to compensate for the extra sweetness (apples, pears, stone fruits and berries would all be good candidates).

Leftover rating – 2/3 it still tastes good the next day microwaved, but the crumble will be less crunchy. This one is best consumed immediately out of the oven.


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