gluten-free vegan rhubarb crumble

gluten-free vegan rhubarb crumble
gorgeous sticky rhubarb juice oozing up the edges!

Hey there, as promised in my newsletter on Friday, here’s our free-from recipe for scrummy cosy comfort in a bowl: our gluten-free vegan rhubarb crumble. It’s tasty and tangy, with a lovely little mellow back note of vanilla and covered with a mass of crumble. This post is short and sweet, so as not to interrupt your weekend for too long.

My favourite part of rhubarb crumble is the sticky juicy stuff which oozes up the sides of the crumble as it bakes. We enjoy ours straight from the oven with our homemade vegan custard. Mmmmmm Mmmmmmm!

When Aars  was be able to eat tree nuts, we always bunged a load of chopped hazelnuts or sliced almonds in the crumble. Now if we want to spice it up a bit, we add a little ground ginger to the crumble mix. It’s goooood!

Let us know how you make this recipe your own and how you enjoy your rhubarb crumble.

Have a wonderful Sunday full of tasty treats and fabulous friends,

Smiles, love and namasté,
Rai

gluten-free vegan rhubarb crumble

  • Yield:

    serves 4
  • Cooking Method:

    baking
  • Prep Time:

    10 mins
  • Cook Time:

    40 mins
gluten-free vegan rhubarb crumble

This is my favourite kinda crumble, the tang of rhubarb with a little hint of vanilla, bubbling up the edges of a gorgeous crumble. Comfort in a bowl.

Ingredients:

  • 3-4 stalks of rhubarb (dependant on size) should weigh about 400g
  • ¹⁄3 C demerara sugar
  • 2 tsp (heaped) corn flour
  • 1 tsp vanilla extract
  • ²⁄3 C plain gluten-free flour
  • ¹⁄3 C sunflower spread
  • ²⁄3 C gluten-free oats
  • ¼ C demerara sugar

Method:

  1. Preheat the oven to 180°C (fan)

  2. Grease your baking dish with some sunflower spread lightly. I use my Granny's old 2 pint Denby baking dish for our crumbles.

    gluten-free vegan rhubarb crumble
    chunks of yummy rhubarb

  3. Chop the rhubarb into 2 cm chunks.

  4. In a clean bowl combine ¹⁄3 C sugar and 2 tsp of corn flower. Pop the chopped rhubarb in and make sure every chunk is dusted with the mix.

  5. Place the covered rhubarb chunks into the prepped baking dish, and pour any remaining flour and sugar over the top. Then sprinkle the vanilla extract over the lot. 

  6. Now make the crumble topping in the bowl by adding the flour and cutting in the sunflower spread. Once the fat is in small pieces I gently rub through it with my fingertips to create a bread-crumb like consistency. 

  7. Now add the oats and sugar*. Stir them in, then dump the lot over the rhubarb in the baking dish. Make sure all the rhubarb is covered and then place in the oven for 40 minutes

Notes:

*If you can eat tree nuts in your home I recommend adding some chopped almonds or chopped hazelnuts into the crumble mix at this point. We always used to do it before Aars became allergic to them.

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