Rhubarb crumble recipe
“The perfect comfort food served with thick hot custard”
- Yield: serves 4-6
Rhubarb crumble is one of those great comfort foods, especially with a generous serving of hot custard.
If you don't have oat flour you can process regular certified gluten free oats into oat flour in a blender very easily and quickly to make your own.
Important note #1: don't eat raw rhubarb, or the leaves, as they are poisonous.
Important note #2: even using certified gluten free oats it may not be suitable for all celiacs; some are very sensitive to avenin contained in the oats, see our oats FAQ for more info.
450g [450g] rhubarb
3 tbsp [3 tbsp] sugar
3 tbsp [3 tbsp] water
150g [150g] rice flour (brown, white or a mix of the two)
75g [75g] gluten free oat flour
75g [75g] butter, margarine or low fat spread
75g [75g] soft brown sugar
Preheat oven: 180°C, 350°F, Gas 4
- Wash the rhubarb thoroughly and remove any stringy pieces, then chop into 3-4cm (1-1½") pieces. Place in a large saucepan and add the sugar and water.
- Bring the rhubarb to the boil then turn down to simmer gently for 10 minutes. Try to avoid the rhubarb turning into mush, you ideally want the rhubarb pieces to retain some of their shape, although to be softened.
- When cooked spoon the rhubarb into an ovenproof dish using a slotted spoon so that you don't end up with too much cooking juice in the dish with the rhubarb, set aside and make the crumble topping.
- Put the flours, butter and sugar into a large bowl and mix together until it resembles fine breadcrumbs.
- Spoon the crumble topping evenly over the rhubarb, making sure that you go right up to the edges of the dish and covering the rhubarb completely.
- Bake in the oven for 30-40 minutes on the top shelf. When cooked the crumble topping will be golden brown and you'll have some rhubarb juices bubbling at the sides of the dish.
- Serve immediately with custard, fresh cream or ice cream.
This rhubarb crumble is delicious hot or cold, and any leftovers can be microwaved to reheat.