Gluten-Free Rhubarb and Strawberry Crumble
Baking and Desserts | British cuisine
⏳ Time
50 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
You can make a regular version by using 175 g of all-purpose flour instead of rice flour and replacing gluten-free oats with regular oats. Gluten-free oats can be purchased at a common grocery store.
Ingredients
- Rhubarb - 14.1 oz
- Strawberry - 14.1 oz
- Glutinous Rice Flour - 5.3 oz
- Vanilla salt - 1.1 oz
- Gluten-Free Baking Mix - 1.8 oz
- Butter - 3.5 oz
- Almond - 1.8 oz
- Brown Sugar - 3.5 oz
Step by Step guide
Step 1
In a bowl, mix the rice flour and freshly ground almond flour. Almonds can be ground using a coffee grinder.
Step 2
Then add the butter, previously brought to room temperature, and mix well to break up any lumps. This can be done either by hand or with a mixer using a special attachment for crumbly dough.
Step 3
Add 50 grams of brown sugar, vanilla sugar (which can be replaced with seeds from a fresh vanilla pod), and oats, and mix well with a silicone or wooden spatula.
Step 4
Preheat the oven to 392°F.
Step 5
Cut the rhubarb into pieces about 4 cm long.
Step 6
Remove the stems from the strawberries and slice them in half or quarters lengthwise, depending on their size.
Step 7
Place the rhubarb in a saucepan, add 50 g of sugar, and a few tablespoons of water.
Step 8
Bring to a boil and cook for about 1–2 minutes until the rhubarb is soft.
Step 9
Then remove from heat and add the strawberries.
Step 10
Spread everything in a baking dish (approximately 30 cm in size), distributing evenly across the dish.
Step 11
Top with the dough, leaving some parts of the rhubarb and strawberries uncovered. Leave space between the dough for air to escape from the dish.
Step 12
Bake for 30 minutes until golden brown.
Step 13
Serve warm with a scoop of vanilla ice cream.
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