Rhubarb crumble is a classic dessert that combines the tartness of rhubarb with the sweetness of a crumbly topping. For those who follow a gluten-free diet, this dessert can still be enjoyed with a few simple substitutions. In this blog post, we’ll explore how to make a delicious gluten-free rhubarb crumble, discuss its health benefits, and answer some frequently asked questions.
Gluten-free diets are essential for individuals with celiac disease or gluten sensitivity. However, even those without these conditions may choose to avoid gluten for various health reasons. Gluten-free baking can be just as delicious and satisfying as traditional baking, especially when using high-quality ingredients like almond flour, oats, and coconut oil.
To make a gluten-free rhubarb crumble, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh rhubarb | 500g (about 4 cups) |
| Granulated sugar | 100g (1/2 cup) |
| Gluten-free oats | 100g (1 cup) |
| Almond flour | 100g (1 cup) |
| Coconut oil (or butter) | 100g (1/2 cup) |
| Ground cinnamon | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | A pinch |
Start by washing and chopping the rhubarb into 1-inch pieces. Place the rhubarb in a mixing bowl and toss it with 50g of sugar. Let it sit for about 15 minutes to allow the rhubarb to release some of its juices.
In a separate bowl, combine the gluten-free oats, almond flour, remaining sugar, cinnamon, and a pinch of salt. Add the coconut oil (or butter) and vanilla extract. Use your fingers to mix the ingredients until the mixture resembles coarse crumbs.
Preheat your oven to 180°C (350°F). Transfer the rhubarb mixture to a baking dish and spread it evenly. Sprinkle the crumble topping over the rhubarb, making sure to cover it completely.
Bake the crumble in the preheated oven for 30-35 minutes, or until the topping is golden brown and the rhubarb is bubbling. Remove from the oven and let it cool for a few minutes before serving.
This gluten-free rhubarb crumble is not only delicious but also packed with nutrients. Rhubarb is a good source of fiber, vitamin K, and calcium. Almond flour provides healthy fats and protein, while oats add additional fiber and help to keep you full longer. Coconut oil is a great alternative to butter, offering medium-chain triglycerides (MCTs) that are easily digested and provide quick energy.
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before using it in the recipe.
Yes, you can use other gluten-free flours like oat flour or coconut flour. However, the texture and flavor may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.
This recipe can be made vegan by using coconut oil instead of butter. Ensure that the sugar and oats you use are certified vegan.
Gluten-free rhubarb crumble is a delightful dessert that can be enjoyed by everyone, regardless of dietary restrictions. With its combination of tart rhubarb and sweet, crumbly topping, it’s a treat that’s both satisfying and nutritious. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite in your household. So, gather your ingredients and give it a try—your taste buds will thank you!
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