We love Rhubarb Crumble, we love any fruit crumble, we love it so much I can sometimes decide at the last minute to make a crumble for supper. I can’t remember the last time I religiously measured out the ingredients to make a crumble thought. The point I’m slowly getting to is that it might be a bit difficult to do the exact quantities of ingredients for this recipe however, THIS crumble was the BEST EVER CRUMBLE MIXTURE. I want to share this awesome crumble with you so here goes…this is how I think I made it!
A firm family favourite of ours, Lewis and I love it the most - true crumble fans!
- 5 large sticks of rhubarb (chopped into 1 inch pieces)
- 200 g demerara sugar - sweeten to taste
- 3 tbsp water
- 500 g gluten free plain flour
- 150 g dairy free butter
- 200 g caster sugar
- handful of almonds
- tsp ginger
Add the rhubarb and sugar to a saucepan, to this add 3tbsp water and heat gently until the rhubarb softens.
Once cooked remove from heat and add to dish, leave to cool.
Add the flour to a large bowl and to this add the butter, start to cut through the mixture with a round knife until it resembles breadcrumbs.
Blitz the almonds in a blender to make fine crumbs and add these to the crumble mixture.
Add the caster sugar and ginger and mix thoroughly.
This mixture will appear relatively dry but once cooked it will be light and airy.
Top the cooled rhubarb with the crumble mixture and cook in an oven 180C/350F/Gas 4 for 35-40mins keep and eye on it to prevent the crumble from catching.
Serve hot with lashings of custard or cream - also super scrummy cold with cream!