Rhubarb Crumble
Ingredients
- 800g Rhubarb
- ½ tsp vanilla extract
- 1 thumb sized piece of fresh ginger peeled and chopped finely.
- 150g caster sugar
Crumble topping
- 200g cold unsalted butter, plus extra for greasing
- 150g gluten free plain flour
- 150g gluten free porridge oats
- 2 tbsp sunflower seeds
- 100g light brown sugar
Method
- Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof casserole dish with a little butter.
- Chop the rhubarb into even sized pieces, halving the thicker pieces lengthways. Add the rhubarb, sugar, vanilla and ginger to the prepared casserole dish.
- In a bowl make the crumble topping by rubbing the butter into the flour and oats until the mixture resembles breadcrumbs. Stir in the sugar.
- Sprinkle the crumble mixture loosely over the rhubarb. Place on a baking sheet and bake for 35 to 40 minutes.
- Serve with whipped cream or ice cream.
Nutrition
Calories 246kcal
Fat 12g
Saturates 6.8g
Carbohydrates 31g
Sugars 16g
Fibre 1.9g
Protein 2.3g
Salt 0.06g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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