Rhubarb crumble made with rhubarb fresh from the garden is one of the best puddings of spring. I don’t think I’ve ever followed a recipe to make crumble, but it has always tasted nice. Here’s my recipe for a vegan and gluten-free option.
Adding a little orange or lemon zest to the crumble adds great flavour. This makes a generous couple of portions in a small glass bowl.
Gluten Free and Vegan Rhubarb Crumble Recipe
- 40g gluten-free oats
- 20g ground almonds
- 40g ground rice
- 40g soft brown sugar
- 30g dairy-free margarine such as Vitalite or Pure
- grated zest of a small lemon or orange
- 1/8 tsp nutmeg or cinnamon
- 3 sticks rhubarb and a little sugar to sweeten
- Heat oven to 170oC fan. Chop up the rhubarb into around 1cm pieces and put in a small glass or ceramic dish.
- Add a little sugar to sweeten. About a teaspoon is OK. I generally won’t add any with the sweeter forced or early season rhubarb (Apr/May) but add a little with rhubarb from later in the season (May/June).
- Combine the oats, almonds, ground rice, sugar, margarine, zest and spice in a bowl until a rough crumble is formed.
- Put crumble mixture on top of the rhubarb. Put in the oven for 35-40 minutes or until the rhubarb is cooked. Put foil on top if the crumble browns too much.
I must admit, I don’t usually follow the same recipe twice when I make crumble. I’ll generally see what flours I have in the cupboard and make something up.
Any fruit is great too – plums, tinned peaches, apples, tinned cherries…
Hope you enjoy.