Vegan rhubarb and ginger crumble

Name: Vegan rhubarb and ginger crumble
Total time: 55 min
Cuisine: British
Ingredients: 800g rhubarb, cut into 3 cm pieces; 100g caster sugar; 2 tsp ground ginger; 1 orange, juiced; 150g plain flour; 75g rolled oats; 100g dairy free spread; 75g light brown sugar

Tangy rhubarb with warm ginger under a buttery, crunchy oat crumble, completely plant based.

Time55 min
LevelEasy
Costabout £0.73 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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800 grhubarbcut into 3 cm pieces
100 gcaster sugar
2 tspground ginger
1orangejuiced
150 gplain flour
75 grolled oats
100 gdairy free spread
75 glight brown sugar

Method

1
Heat the oven to 190°C (170°C fan). Toss the rhubarb with the caster sugar, ginger and orange juice in a baking dish.
2
Rub the flour and dairy free spread together to crumbs. Stir in the oats and brown sugar.
3
Scatter the crumble over the rhubarb, covering it evenly.
4
Bake for 35 minutes until the top is golden and the fruit is bubbling at the edges.
35 min
5
Rest for 10 minutes. Serve with vegan custard or oat cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.