Vegan Rhubarb & Ginger Pie With coconut & Almond Crumble Topping

Vegan Rhubarb & Ginger Pie With coconut & Almond Crumble Topping 


What a gorgeous weather during this few days all around England. The temperature around 18 to 23°C in the daytime, just perfect!

Sunny and breezy! And the length of daytime is getting longer. We can enjoy the superb weather at last!


We have a lovely day out recently in a small village near Cotswold. Afterward, we go to a beautiful natural garden nearby. We arrive the small village quite early in the morning. Because we know it will be sunny weather all day long, it should be a lot of tourists later on. So, we can walk along the stream freely without lots of people. The stream is my favourite part, remember we’ve been here twenty years ago. Oh dear, such a long time ago. It’s still clean and clear, you can see the pebbles on the bottom of the stream. The ducklings really enjoy playing there. We saw a group of 6 little ducklings playing and swimming along with their mother, that’s all we guess. 🙂


We have a packed lunch, full of our homemade sushi and triangle rice balls. It is enjoyable to sit on the lawn with this lovely day!


We decide to have a cream tea by one of the little cottage’s backyard gardens before we set off to the natural garden. They served the delicious warm fruity scones with the famous Cornish clotted cream and strawberry jam.


In the Cotswolds Secret natural garden, it is not far from the Gloucestershire. This wild garden is more than 40 acres, it covers with lots of bushes, old trees, and flowers. During this season, we can see lots of daffodils, but the tulips were dying down already. Luckily, we can see many different varieties of magnolia trees everywhere all around the garden. Some of them are huge and tall. The flowers blooming beautifully.


We spent two hours walking all along the garden. I think that’s enough for the day, so we decided to head back home.



This traditional dessert is my favorite pudding. But I like to make something different from the traditional method. I change the pastry for a mixture of coconut flour and whole-wheat flour. That’s more favorable and smell delicious. My original thought is to make a lattice pastry topping. But I change mind at the last minutes. Just swap a crumble on top because I’m in a rush.


For the fillings, I like to add some finely chopped fresh ginger with the rhubarbs. That’s quite traditional.

After I scatter all the crumble on top, and two tablespoon sliced almonds for extra as well.

The whole dessert smells so good and it is absolutely delicious!


Vegan Rhubarb & Ginger Pie With coconut & Almond Crumble Topping


For the pie crust: 

  • 2 cup Coconut flour
  • 1 cup Whole-wheat flour
  • 3/4 cup Vegetable oil or Vegan butter
  • 1 flax egg  (1 tbsp flax meal + 3 tbsp water), mixed, rest for 5 minutes
  • 1 tsp Vanilla extract
  • 3 to 4 tbsp Maple Syrup
  • Pinch of Himalaya Pink Sea Salt
  • 1/4 tsp Baking powder    (optional)


  1. Mix the coconut flour, whole-wheat flour, salt and baking powder (if you use) together.
  2. Add in the vanilla extract, maple syrup. Rub in the vegan butter or oil by fingertips until it forms the sawdust like. Set aside.
  3. Reserve 1/3 of the quantity for the topping.


For the rhubarb filling:

  • 8 to 10 stalks of Fresh rhubarb, chopped
  • 1 Apple, peeled, cored and chopped
  • 3 tbsp Cornstarch
  • 2 tbsp Fresh Lemon, juice only
  • 3 tbsp Coconut sugar   (optional, I haven’t used it) 
  • 4 tbsp Maple syrup, more or less
  • 1 tbsp Vegan butter    (optional, I haven’t used it)
  • 3 slices Fresh Ginger, finely chopped
  • 1 tsp Ground ginger   (optional)
  • 1/2 tsp Ground cinnamon



  1. Mix all the ingredients together in a large mixing bowl.

For the topping: 

  • 1/3 of the Reserved Pie crust mixture
  • 2 tbsp Rolled oats
  • 2 tbsp Vegan butter or oil
  • 2 tbsp Sliced Almond
  • 1 tbsp Coconut sugar  (optional, I haven’t used it)



  1. Mix all the ingredients together with fingertips. If the mixture is too loose, add a little bit more butter.


  • Preheat the oven to 350°F/ 180°C/160°C (fan oven).
  • Gather all the 2/3 pie crust mixture together. If it is a bit dry, add 1 tbsp of water or milk to make it like a dough.
  • Use a spoon to press the dough into the greased pie dish. I like to use my glass pie dish this time.
  • Use the back of the spoon to push and press evenly all over the edge and bottom of the dish.
  • Bake in the oven for around 8 to 10 minutes until golden.
  • Spread the rhubarb fillings all over the pie crust. Cut the vegan butter into small pieces, scatter over the rhubarb.
  • Sprinkle the toppings all over the rhubarb mixture.
  • Bake in the preheat oven for 45 to 50 minutes until the crumble golden brown.
  • Serve hot with vegan ice cream or vegan custard.  Mmm, yummy!
  • Enjoy yourself!



  • If you taste the rhubarb filling is a bit tart for you, serve with maple syrup. You will be satisfied with the result.
  • Or you can serve with custard sauce.


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