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A close up aerial image of a white oval baking dish filled with gluten free rhubarb crumble. The dish sits atop an olive green backdrop

Gluten free rhubarb crumble

Nut free, xanthan gum free, dairy free/vegan option
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert, Sweet
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the fruit filling:

  • 350 g fresh rhubarb see notes
  • 50-75 g caster sugar see notes
  • 250-500 g fresh strawberries optional, see notes

For the crumble:

  • 60 g white rice flour
  • 75 g light brown sugar
  • ½ teaspoon cinnamon (optional)
  • 100 g white rice flakes (sometimes called poha)
  • 100 g soft butter regular or vegan
  • Dash of vanilla extract or paste (optional)
  • Pinch of salt (if your butter is unsalted)

Instructions
 

  • Preheat your oven to 180C/356F.
  • Wash and chop the fruit into large bite sized pieces. I aim for about 4cm (1.5 inch) long pieces of rhubarb. Large chunks are good so that they are still holding a bit of shape after baking.
  • Place the fruit in your baking dish and sprinkle over the sugar. You can toss it or just set it aside to make the crumble.
  • Place the white rice flour, brown sugar and cinnamon in a food processor and pulse to combine. Add the white rice flakes and butter and process until a crumble forms. It’s ok if the rice flakes break up a little as they tend to be quite firm and pokey. You can also use your hands to make the crumble if you don’t have a food processor or would prefer not to get it out. See notes in the body of the post.
  • If your crumble needs a bit more moisture to combine, add a teaspoon of milk or water. You can also add a dash of vanilla here if you fancy it.
  • Crumble the crumble (sorry) evenly over the fruit and place into the oven for 30-40 minutes. For crumbles with more fruit, I like to put the dish on a baking sheet just to make sure it doesn’t spill over.
  • Once cooked, the crumble should be browned and the fruit bright and bubbling. Remove from the oven and allow to cool a little before serving.

Notes

  • This recipe was specifically designed around 1 large bunch of rhubarb from Australian supermarkets – 350g on average. It’s not a huge amount of fruit, but it serves 4 people with custard or ice cream.
  • If you want to use more fruit, go for it. If you intend to use all rhubarb, you will need to add more sugar to match the tartness of the rhubarb. If you use berries, you might not need to.
  • I have made a crumble with 350g rhubarb, 500g strawberries and only 50g sugar. The fruit portion was a tiny bit tart in a good way – it works perfectly with the sweet crumble and a sweet custard.
  • Read the notes for FODMAP tips and recipe tips.
Keyword gluten free crumble, Gluten free vegan crumble, Oat free crumble, Oat free rhubarb crumble
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