IRRESISTEBLE GLUTEN FREE RHUBARB CRUMBLE

#inseasonnow #glutenfree

#nutritionist #newpost #hampshire


Pink Rhubarb Stems

I like my crumble delicately crumbly but not dry on the top and moist and under the crumb!


I catch it when the fruit just start to ooze their juices in a caremalised way up the sides of the dish, when it gets sticky and bubbly than it is ready to come out of the oven.


Crumble is a great family favourite and a fantastic way to make the most of seasonal fruits. I find fruits that are slightly tart make the best crumbles.


Bramley apples, rhubarb, apple and blackberry, damson, plum and gooseberries are fantastic for making in to crumbles.


If you are looking for a quick, simple dessert to throw together make a crumble!




200 gr plain gluten free flour or rice flour

100 gr ground almonds

40 gr butter unsalted

60 gr sugar

Pinch of salt


Rhubarb about 8 thick stems

2 Vanilla pods

50 gr sugar

A little water if it becomes dry


Wash than shop the rhubarb in to 2-3 inch pieces. Put them in to a oven tray, sprinkle with sugar and add in the vanilla pods. If you split the pods lengthwise you will get the seeds deispersed into it too. Cover with foil and make a few holes on the cover with a fork to let the heat in.


Bake in a hot oven at 180 or gas mark 5 till soft and let it's juices out about 20-30 minutes. Let sit aside.


MAKE THE CRUMBLE TOPPING:


Put the gluten free flour into a bowl and add the cold butter. Cut the butter with a knife to distribute it into small particles. You can add your salt too. Than gently work it with your fingertips to till you get a breadcrumb texture, add in the almonds and sugar and mix to combine.


Now you can either keep the rhubarb in the oven dish it is or transfer it to another dish if you like. Scrape in all the juices that are in the dish. I chose a glass pyrex bowl because I wanted deep fruit and not a large crumble surface. Gently press down to allow the crumble to sit on top and not go straight to the bottom of the dish between fruit pieces.


Top the fruit with the crumble keeping the crumbly texture. Top up till you have about 1cm or 1/2 an inch layer of crumble.

Hot From The Oven Crumble


Bake in the oven at 160C or gas 4 bake for about 35-40 minutes or till golden, and juices start to bubble up the sides of the baking dish.


Serve with cream, yoghurt, ice cream or coconut milk. Enjoy.


A Serving Of Rhubarb Crumble




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Nutritional Therapist

Susan Davis

Dip ION, CNHC, M BANT

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SP6 3DU

T: 07866 950685

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