Rhubarb and Raspberry Crumble with Dairy Free Lemon Ice Cream

4 small cast-iron pans with rhubarb and raspberry crumble topped with a scoop of dairy free lemon ice cream

I had never thought of rhubarb as a summer vegetable, or crumbles as a summer pudding. The days are still hot, but the evenings are getting cooler, perfect weather for the warm and cool combo of a rhubarb and raspberry crumble with dairy free lemon ice cream. Just like Cranachan, the oaty crumble can be prepared ahead and kept in an airtight jar until needed. Perfect for making individual portions which somehow seem a bit fancy or serve one large crumble family style.

The lemon ice cream is a twist on my base recipe, just coconut cream and plant-based condensed milk. The addition of basil is optional, it isn’t a dominant flavour, which is why it’s not in the name, but it does balance the coconut flavour. Vegan desserts and baking often rely in coconut products which can dominate the flavour profile, when the base ice cream is infused with the basil, it highlights the lemon. Remember to allow ice cream time to freeze.

Rhubarb and Raspberry Crumble


  • 800g rhubarb stalks, trimmed and cut into 2-3cm pieces
  • 400g fresh or frozen raspberries
  • 100g sugar – your choice, I used golden caster
  • 1 tsp vanilla extract
  • 3-4 tbsp water or rhubarb cordial
  • optional – zest and juice of a lemon or orange

For the crumble

  • 100g plain flour or gluten free flour of choice
  • 100g rolled oats
  • 100ml canola, olive or sunflower oil
  • 75g caster sugar

Dairy Free Lemon Ice Cream

  • 2 x 400ml can organic coconut cream
  • 1 x can coconut condensed milk
  • 10g fresh basil – leaves and stems
  • 2 medium juicy lemons washed and sliced


Dairy free lemon ice cream

To make the Dairy free lemon ice cream, gently heat all the ingredients in a pot and simmer for 10 minutes. Set aside to cool and infuse.

Churn in an ice cream maker according to instructions or pour into a container and freeze. Blitz in a food processor before serving, or add 2 tbsp of vodka for a softer set and easy rolling.

To make the crumble and filling

Preheat oven to 175ºC

In a mixing bowl, add flour and sugar, drizzle in your choice of oil while mixing with a fork, when it begins to clump together mix in the oats. Spread on a lined baking tray.

Place the rhubarb and raspberries in a baking dish, sprinkle with sugar, vanilla and zest, if using, and toss to coat. Add water and citrus juice.

Bake the trays of crumble and filling for 10 minutes, stir to ensure they don’t burn, you want the crumble it to visibly brown, but not burnt and the fruit soft but still holding form. Remove from the oven and set aside to cool. Store crumble in an airtight jar if not using immediately and refrigerate the fruit.

To Serve

To serve, top fruity filling with crumble topping in a baking dish for family style or small vessels for individual portions. Re-heat at 190ºC for 5-10 minutes. Top with a scoop of ice cream before serving.

For a heart warming pudding is a plant-based creme anglaise would be perfect to make this into a heart warming pudding.


Food allergens that need to be clearly identified on food packaging differ around the world. This crumble recipe is free from all animal products, sesame, tree nuts and peanut and is allergy friendly and adaptable. While oats are gluten-free unless contiminated during processing, Coeliac NZ has a different position regarding oats. If oats need to be avoided, replace with quinoa flakes or a gluten free flour. If coconut needs to be avoided choose a store bought ice cream that suits or serve with a plant-based custard made with a suitable milk and flour.

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