Recipes
Gluten-Free Rhubarb Crumble
Enjoy the perfect harmony of sweet and tart with our gluten-free Rhubarb Crumble. It features tangy local rhubarb nestled beneath a golden, crumbly gluten-free topping.
The IngredientsFor The Rhubarb Mixture
- 2lbs rhubarb
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla extract
- 500g butter
- 405g icing sugar
- 1 egg
- 1 egg yolk
- 7.5g vanilla extract
- 60g potato starch
- 430g white rice flour
- 100g corn starch
- 105g tapioca starch
- 70g sorghum
- 105g arrowroot starch
- 5g salt
- 7g xanthan gum
Rhubarb Mixture
- Step 1
Cream butter and icing sugar in large mixer until light and fluffy.
- Step 2
Add in wet ingredients, mix until combined.
- Step 3
Scrape down bowl and paddle and mix again.
- Step 4
Add dry ingredients, mix until fully combined.
- Step 5
Crumble the finished mix over the top of the rhubarb mixture before baking.
Shortbread Crumble Topping
- Step 1
In a dish of your choosing, whether a large casserole dish or individual ramekins, fill the dish 80% of the way.
- Step 2
Roughly crumble the shortbread over the top and bake at 350* until the topping is lightly golden brown.
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