Rhubarb and ginger crumble

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

Rhubarb and ginger crumble

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 387 kcal
Author AO.com


  • 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


  1. Preheat the oven to 180oC/Gas Mark 4.

  2. Chop the rhubarb into roughly 4cm (11⁄2in) long pieces.

  3. 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.

  4. 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.

  5. 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.

  6. Serve with whipped coconut and vanilla cream, if desired.

Nutrition Facts
Rhubarb and ginger crumble
Amount Per Serving
Calories 387 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 0.4g3%
Sugar 45g50%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the November 2019 issue of Gluten-Free Heaven magazine

More gluten-free recipes

Follow us on FacebookTwitter and Instagram for all the latest recipes, news and features from Gluten-Free Heaven.