Who said being vegan is boring? This easy rhubarb and ginger crumble recipe tastes equally delicious!

Here's what you'll need...

  • 800g rhubarb
  • 100g oats
  • 100 gluten free wholemeal flour
  • 120g light muscovado sugar
  • 70g coconut oil (solid)
  • 1tsp grated ginger
  • zest of ½ unwaxed orange
  • 50g light muscovado sugar
  • optional: 1 tin of coconut milk for whisking into a cream (needs to have been stored in the fridge for 24 hours before whisking) and vanilla extract


  1. Preheat your oven to 180C. Chop the rhubarb into roughly 4cm long pieces.
  2. Place the rhubarb pieces onto a baking tray and scatter the 50g sugar over it. Bake for 10 minutes.
  3. Place the oats, flour, sugar and coconut oil into a large bowl.
  4. Mix the ingredients together and then rub the coconut oil into the dry ingredients until you have a crumbly consistency.
  5. Tip the hot rhubarb into your pie dish. Now add the grated ginger and unwaxed orange zest.
  6. Mix all together.
  7. Top with the crumble mix. Bake for 35 minutes until the top is browned.
  8. Serve with whipped coconut & vanilla cream.

For more recipes visit AO website.