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Recipe: gluten-free rhubarb crumble

dessert
gluten free
winter
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When pudding season makes a return each year, a tart rhubarb crumble provides the perfect ending to a cold winter’s day. And, Wendy Rowe’s gluten-free version make a great addition to the festive dinner table. Here’s what she said about her crumble:

Whenever I make this gluten-free rhubarb crumble, it’s always met with joyful approval from friends after a hearty meal in the depths of winter. The recipe is a twist on traditional crumble, using gluten-free flour with added walnuts for a dose of omega-3 fatty acids and antioxidants that are so essential for skin health.’

Gluten-free rhubarb crumble

Wine matching

Pair Wendy’s crumble with her festive mulled natural wine recipe.

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Preparation Time5 MINUTES

Cooking Time35 MINUTES

Resting Time0 MINUTES

Serves6

LevelEasy


ingredients

6 tbsp rice flour (or other gluten-free flour)
3 tsp Stevia
150g butter, cut into cubes
2 handfuls of walnuts, crushed
10 sticks of rhubarb, cut into 1cm pieces
1 apple, peeled, cored and chopped into bite-sized pieces
Handful of dried cranberries
Juice of ½ lemon

To serve (optional)
Crème fraîche infused with a vanilla pod, (halved and seeds removed) or vanilla ice cream

Wine matching

Pair Wendy’s crumble with her festive mulled natural wine recipe.

1

Preheat the oven to 180°C/160°C fan.

2

Combine the flour and 2 teaspoons of the Stevia in a mixing bowl. Using your fingertips, rub in the butter until the mixture is crumbly in texture. Add the walnuts and set aside.

3

Place the rhubarb, apple and cranberries in a saucepan with 2 tablespoons of water and the rest of the Stevia. Cook down over a medium heat for 10–15 minutes or until the fruit is plump, soft and juicy but still holding its shape.

4

Add the lemon juice to the fruit mixture and stir to combine.

5

Place the cooked fruit in a small ovenproof dish and top with the crumble mixture. Bake in the oven for 20 minutes or until browned on top, and serve with vanilla-infused crème fraîche or ice cream, if you wish.

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Preparation Time5 MINUTES

Cooking Time35 MINUTES

Resting Time0 MINUTES

Serves6

LevelEasy


ingredients

6 tbsp rice flour (or other gluten-free flour)
3 tsp Stevia
150g butter, cut into cubes
2 handfuls of walnuts, crushed
10 sticks of rhubarb, cut into 1cm pieces
1 apple, peeled, cored and chopped into bite-sized pieces
Handful of dried cranberries
Juice of ½ lemon

To serve (optional)
Crème fraîche infused with a vanilla pod, (halved and seeds removed) or vanilla ice cream

Wine matching

Pair Wendy’s crumble with her festive mulled natural wine recipe.

1

Preheat the oven to 180°C/160°C fan.

2

Combine the flour and 2 teaspoons of the Stevia in a mixing bowl. Using your fingertips, rub in the butter until the mixture is crumbly in texture. Add the walnuts and set aside.

3

Place the rhubarb, apple and cranberries in a saucepan with 2 tablespoons of water and the rest of the Stevia. Cook down over a medium heat for 10–15 minutes or until the fruit is plump, soft and juicy but still holding its shape.

4

Add the lemon juice to the fruit mixture and stir to combine.

5

Place the cooked fruit in a small ovenproof dish and top with the crumble mixture. Bake in the oven for 20 minutes or until browned on top, and serve with vanilla-infused crème fraîche or ice cream, if you wish.

SHOW MORE
SHOW LESS

When pudding season makes a return each year, a tart rhubarb crumble provides the perfect ending to a cold winter’s day. And, Wendy Rowe’s gluten-free version make a great addition to the festive dinner table. Here’s what she said about her crumble:

Whenever I make this gluten-free rhubarb crumble, it’s always met with joyful approval from friends after a hearty meal in the depths of winter. The recipe is a twist on traditional crumble, using gluten-free flour with added walnuts for a dose of omega-3 fatty acids and antioxidants that are so essential for skin health.’

Gluten-free rhubarb crumble

1

Preheat the oven to 180°C/160°C fan.

2

Combine the flour and 2 teaspoons of the Stevia in a mixing bowl. Using your fingertips, rub in the butter until the mixture is crumbly in texture. Add the walnuts and set aside.

3

Place the rhubarb, apple and cranberries in a saucepan with 2 tablespoons of water and the rest of the Stevia. Cook down over a medium heat for 10–15 minutes or until the fruit is plump, soft and juicy but still holding its shape.

4

Add the lemon juice to the fruit mixture and stir to combine.

5

Place the cooked fruit in a small ovenproof dish and top with the crumble mixture. Bake in the oven for 20 minutes or until browned on top, and serve with vanilla-infused crème fraîche or ice cream, if you wish.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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