Gluten Free Rhubarb Crumble
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.
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Rachel
Really simple recipe and so easy to make! I used Stork block margarine as I’m lactose intolerant and like the previous review didn’t use as much sugar but only in the rhubarb (60g), and I also used Demerara sugar in the rhubarb. Very tasty ?
Reviewing: Gluten Free Rhubarb Crumble
Joanne Miles
This is a great recipe and the topping is really lovely with the almonds in it. I reduced the sugar though - and used demerara sugar - about 40g in the rhubarb and 40g in the topping. Served with custard - really lovely pud!
Reviewing: Gluten Free Rhubarb Crumble