Gluten-Free Rhubarb and Strawberry Crumble
A vibrant and tangy seasonal dessert featuring tender rhubarb and sweet strawberries topped with a crunchy, nutty gluten-free crumble. Perfect served warm with a dollop of cold cream or vanilla custard.
Servings8 Portions
Prep Time15 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
8
- rhubarb cut into 2 cm pieces1 kg
- frozen strawberries, defrosted and drained300 g
- smooth strawberry jam75 g
- ground almonds200 g
- butter or vegan spread, cut into small pieces125 g
- demerara sugar100 g
- flaked almonds75 g
- pistachios, hazelnuts or almonds, roughly chopped50 g
- ground cinnamon1 tsp
- cream to serve1 to serve
Step-by-Step Instructions
01
Prepare the fruit filling: In a large, deep pan, cook the rhubarb over medium-low heat for about 15 minutes. The rhubarb should be tender but still hold its shape, and any excess liquid should have evaporated. Remove from heat and stir in the strawberries and 75g of strawberry jam. Taste the mixture and add more jam if it is particularly tart. Transfer the fruit into a 2-litre shallow ovenproof dish.
02
Make the crumble topping: Preheat the oven to 190°C (170°C fan/Gas Mark 5). In a food processor, combine the butter (or vegan spread), demerara sugar, ground almonds, cinnamon, and a pinch of salt. Pulse until the mixture begins to clump together. Transfer the mixture to a bowl and stir in the flaked almonds and chopped nuts.
03
Bake and serve: Scatter the nutty topping evenly over the fruit. Place the dish on a baking tray and bake for 45 minutes until the topping is golden brown and crisp. Let the crumble stand for 10 minutes before serving with cream or custard. This dish can be frozen for up to two months.
Chef's Tips
For a vegan version, use a plant-based spread and serve with coconut cream. If using fresh strawberries instead of frozen, you may need to cook the rhubarb for a few minutes less to ensure the final filling isn't too liquid.
