Vegan Rhubarb Crisp with Ginger Ice Cream
1 lb (rhubarb (about 2 cups), cut into 2 inch pieces
¼ cup raw sugar
½ tsp ground ginger
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp grated orange rind
1 tbsp coconut oil (solidified)
½ cup oats
½ cup whole wheat flour
½ cup sugar
½ tsp kosher salt
¼ cup coconut oil or vegan margarine
Ginger Ice Cream
1 pint vegan vanilla ice cream
2 tbsp freshly chopped candied ginger, or to taste
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.