Gluten Free Rhubarb Crumble

Name: Gluten Free Rhubarb Crumble
Cook time: PT55-60 M
Yield: 1 crumble
Ingredients: Crumble Topping 150g FREEE Plain White Flour 50g ground almonds 100g sugar 75g butter or vegan baking block; Rhubarb Crumble 400g rhubarb 100g granulated sugar 3 tbsp water

4.0

2 Ratings

55-60 minutes 1 crumble Egg,Gluten,Wheat Vegetarian,Vegan

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About this recipe:

The rhubarb season, late spring to early summer, is the time to make rhubarb crumble. When rhubarb is plentiful, we often make two rhubarb crumbles and freeze one, saving this treat for later in the year.

Equipment:

1lt/2pt oven dish and mixing bowl

Ingredients:

Crumble Topping
150g FREEE Plain White Flour
50g ground almonds
100g sugar
75g butter or vegan baking block

Rhubarb Crumble
400g rhubarb
100g granulated sugar
3 tbsp water

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven.
Measure the flour, ground almonds and sugar into a mixing bowl.
Slice the butter into lumps, add it to the bowl and roughly mix with a fork, to create lumpy ‘breadcrumbs’.
Wash and chop the rhubarb into 3cm/1¼” lengths.
Put the rhubarb into a 1lt/2pt oven dish, add the granulated sugar and water and stir.
Tip the prepared crumble mixture over the rhubarb, spreading it out to the edges.
Bake for 55-60 minutes.