Gluten-free rhubarb and ginger crumble from AO.com
This gluten-free rhubarb and ginger crumble is exactly what you need this winter.
Rhubarb and ginger crumble
Ingredients
- 800 g rhubarb
- 100 g gluten-free oats
- 100 g gluten-free wholemeal flour
- 120 g light muscovado sugar
- 70 g coconut oil (solid)
- 1 tsp grated ginger
- grated zest of 1/2 an orange
- 50 g light muscovado sugar
Optional topping:
- 1 tin of coconut milk for whisking into a cream Needs to be stored in the fridge for 24 hours before whisking.
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 180oC/Gas Mark 4.
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Chop the rhubarb into roughly 4cm (11⁄2in) long pieces.
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Place the rhubarb pieces onto a baking tray and scatter over the 50g (13⁄4oz) light muscovado sugar over the top. Bake for 10 minutes.
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Place the oats, flour, sugar and coconut oil into a large bowl. Mix together, then rub the coconut oil into the dry ingredients until you have a crumbly consistency.
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Tip the hot rhubarb into a pie dish. Add the grated ginger and orange zest and mix together. Top with the crumble mix, then bake for 35 minutes until the top is browned.
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Serve with whipped coconut and vanilla cream, if desired.
As featured in the November 2019 issue of Gluten-Free Heaven magazine