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Rhubarb Raspberry Crumble (gluten-free)

I’m on a mission to introduce my kids to fruits and veges they’ve not had before. Making a dessert certainly prepares their mindset to think ‘yum!’. So here is my version of a super easy Rhubarb Raspberry Crumble that is gluten-free and dairy-free.

kris-sheather-crumbleThe original recipe is from The Road To Loving My Thermo Mixer but anyone can make this with a food processor.

INGREDIENTS
Shortbread base
  1. 250g gluten-free plain flour
  2. 90g sugar (I used xylitol)
  3. 220g nuttelex
  4. 1 teaspoon vanilla essence
Rhubarb layer
  1. 5 sticks of rhubarb, chopped into 1cm pieces
  2. 1 cup of frozen raspberries
  3. 1/2 teaspoon ground cinnamon
  4. 4 tablespoons water
Crumble topping
  1. 50g gluten-free plain flour
  2. 50g brown sugar (I used 50/50 xylitol and rapadura)
  3. OPTIONAL: I added a tablespoon of almond flakes and half a cup of LSA
  4. 40g nuttelex
  5. 1 teaspoon vanilla essence
METHOD
Shortbread base
  1. Preheat oven to 180.
  2. Line a lamington/slice tray with baking paper.
  3. Place all ingredients into a food processor.
  4. Mix on high until a slight dough forms.
  5. Place dough into tin and smooth out with the base of a glass or hands.
  6. Place into the oven and bake for 15 minutes.
Rhubarb layer
  1. Place all ingredients into a saucepan over medium heat.
  2. Cook until softened and liquid has evaporated slightly.
  3. Pour over base.
  4. Place back into the oven whilst preparing the crumb layer.
Crumb layer
  1. Place crumble ingredients into a large bowl.
  2. Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
  3. Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
  4. Allow to cool slightly and remove from pan.

A drizzle of custard or a scoop of ice-cream and dessert was ready before bed!

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