My Famous Rhubarb & Ginger Crumble with a Hint of Orange
Prepare for a revelation! My famous Rhubarb & Ginger Crumble with a Hint of Orange is the ultimate celebration of that beautiful tart stalk, transformed into a comforting, flavour-packed vegan masterpiece. It's the kind of dessert that gathers smiles and requests for seconds, every single time.
Servings 8
Calories 459kcal
Equipment
- Large baking dish (approx. 25x30 cm or a large round pie dish)
- Large mixing bowls
Ingredients
For the Rhubarb Filling:
- 1 kg rhubarb washed, trimmed, and cut into 2-3 cm pieces (no need to peel unless very tough)
- 200 g caster sugar granulated sugar works too – *adjust to your rhubarb's tartness and your preference!*
- 2 tablespoons fresh ginger finely grated or minced
- Zest of 1 large orange
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
For the Vegan Crumble Topping:
- 200 g plain all-purpose flour
- 100 g rolled oats not instant
- 150 g light brown sugar for that lovely caramel note
- 1/2 teaspoon ground cinnamon optional, but highly recommended!
- Pinch of sea salt
- 150 g cold vegan butter the block-style is best here, like Miyoko's, Earth Balance stick, or Flora plant butter, cut into cubes
Instructions
- Preheat & Prepare: Preheat your oven to 180°C (350°F) fan/convection, or 200°C (400°F) standard. Lightly grease your baking dish.
Make the Rhubarb Filling:
- In a large bowl, combine the chopped rhubarb, caster sugar, grated ginger, orange zest, cornstarch, and vanilla extract.
- Toss gently to ensure the rhubarb is evenly coated. The sugar will start to draw out some of the liquid. The cornstarch is crucial here – it will thicken the juices into a lovely, glossy sauce, preventing a watery bottom.
- Pour the rhubarb mixture into your prepared baking dish, spreading it evenly.
Prepare the Vegan Crumble Topping:
- In a separate large bowl, whisk together the flour, rolled oats, light brown sugar, cinnamon (if using), and pinch of sea salt.
- Add the cold, cubed vegan butter. Now, this is where the magic happens! Using your fingertips, rub the butter into the dry ingredients. You want to work quickly to keep the butter cold.
- Continue rubbing until the mixture resembles coarse breadcrumbs, with some larger pea-sized clumps of butter remaining. *Don't overmix!* Lumps are your friends here; they create that irresistible crunchy texture. You can also do this in a food processor with pulse function, but I find the hand method therapeutic and often more effective for that perfect crumb.
Assemble & Bake:
- Sprinkle the crumble topping evenly over the rhubarb filling, ensuring the entire surface is covered.
- Place the baking dish on a baking tray (to catch any delicious, bubbly overflow) and bake for 40-50 minutes.
- You'll know it's ready when the topping is a deep golden brown and the rhubarb filling is bubbling merrily around the edges, soft, and translucent.
Rest & Serve:
- Remove from the oven and let it cool for at least 15-20 minutes before serving. This allows the juices to thicken further and prevents the crumble from collapsing into a sloppy (albeit still delicious) mess.
- Serve warm, with a generous dollop of my homemade vegan vanilla custard, a scoop of creamy coconut ice cream, or even a swirl of whipped aquafaba cream.
Notes
Chef’s Notes
- Sweetness is Subjective: Rhubarb varies wildly in tartness throughout the season and depending on the variety. Taste a tiny piece of your raw rhubarb! If it's very tart, you might want to add another tablespoon or two of sugar to the filling. You can always reduce it too.
- Don't Skimp on the Ginger: The fresh ginger is key to balancing the rhubarb. Don't use dried ginger powder here; it won't give you the same vibrant punch.
- Texture is Key: For the crumble topping, resist the urge to overwork it. A light hand will ensure a tender, crumbly topping.
- Storage: Leftovers (if there are any!) can be stored covered in the fridge for up to 3-4 days. It reheats beautifully in the oven or microwave.
Allergens:
- Gluten (from Wheat flour and Oats)
- Soy (commonly found in vegan butter; check your specific brand's ingredients)
- Nuts (specifically Coconut, if your chosen vegan butter contains it; while botanically a fruit, it's often grouped with tree nuts for allergen labeling in some regions like the US)
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Walk or bike to the supermarket
- Embrace the Whole Stalk: For rhubarb, there's no need to peel the stalks – the skin adds colour, texture, and nutrients. Simply trim the very ends and discard the leaves (which are toxic).
- Freeze Excess Rhubarb: If you find yourself with more rhubarb than you can use in one go, chop it and transfer to a freezer-safe bag. It'll keep for months and can be used directly from frozen in future crumbles or compotes.
- Smart Leftovers: This crumble reheats beautifully! Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave, and enjoy as a breakfast treat with some vegan yogurt, or as an afternoon pick-me-up.
- Compost Scraps: Any rhubarb trimmings, orange peels, or other fruit/veg scraps can be added to your compost bin, returning nutrients to the earth.
- Source Locally & Seasonally: Rhubarb is a fantastic seasonal ingredient in many temperate climates. Buying it from local farms or markets (especially during its peak spring/early summer season) drastically reduces transportation emissions. The same goes for ginger and oranges – look for locally grown options where possible.
- Choose Sustainable Vegan Butter: While vegan butter is inherently lower carbon than dairy butter, look for brands committed to sustainable palm oil (RSPO certified) or even better, palm-oil-free alternatives.