Our rhubarb plants have gone a bit bonkers this year, it would seem that they really like all this rain! I’ve been making Chia Jam with it and also vegan ‘jelly’ to have with custard but sometimes nothing beats the comfort food vibes of a good stodgy crumble!
I love the flavour combo of rhubarb and ginger so I’ve added ground ginger to this gluten free crumble topping and it is delish! I’ve also used coconut sugar which I just love for baking as it has a gorgeous caramel flavour and is pretty much just a straight switch for regular sugar but with added inulin and nutrients!
I find crumble is a great way to expose picky eaters to different fruit types that they might not usually try and it’s also easy to make ahead and then just heat up at dinnertime if you’re stretched for time.
You can also get your little assistants to help make it!
This recipe could easily be altered to any fruit you like really, cherry or apple are winners in our house and for them I’d change the ginger in the topping to cinnamon instead.
Rhubarb & Ginger Crumble Recipe (gluten free, dairy free, vegan, sugar free) Serves 4ish:
- Rhubarb (I used a couple of large stalks, really this depends on how large your oven dish is!)
- 50g coconut sugar
- 125g plain gluten free flour (I used Doves Farm Freee stuff)
- 1tsp ginger
- 70g dairy-free spread
- 50g coconut sugar
- 50g oats (gluten free ones if necessary)
- Pre-heat the oven to 200C/180C fan/ 375F/ GM5
- Chop up the rhubarb in to smallish chunks (the smaller they are the faster they will cook)
- Add to a pan over a medium heat, stirring occasionally until they break down and get mushy. You could add a splash of water or lemon juice at the start to get it going a bit, but don’t add too much or you’ll make it too runny and not mushy!
- Once the rhubarb has gone mushy then stir in the coconut sugar and taste – you might need more, I like it quite tart! Set to one side.
- In a mixing bowl add the flour and ginger and then either rub in the dairy-free spread or cheat like I do and melt it in the microwave for a few seconds and then just mix it in, until it’s all ‘breadcrumby’
- Stir the sugar and oats in to the flour mix.
- Find an oven dish and pour the rhubarb mix in, spreading it out evenly.
- Sprinkle the topping over the top and then shove it in the oven for about 15/20 minutes until golden brown and bubbly.
Enjoy your lovely crumble with some dairy free custard or vanilla ice cream (or banana ‘nice cream’!)If you don’t fancy this for pudding today what about some Banana Bread? Or wondering what to serve before dessert? How about this Super Easy Veggie Curry!
Whatever you make for dinner today, I hope at least one of your children eats it 😉