Gluten and Dairy Free Rhubarb Crumble

Have you ever bought a bunch of rhubarb just because it was really cheap and didn't know to do with it afterwards? That's what happened to me last week. I'm not used to cooking with rhubarb. In fact before I came to Ireland I had never heard of it. So I took the easy route and made a rhubarb crumble. And crumbles are really easy!


This recipe is from the Stork website: www.bakewithstork.com, modified to my needs and taste (their recipe said 40g of sugar but I found the rhubarb jam too tart).


Filling ingredients:

• 500g rhubarb
• 40g - 75g caster sugar (depending on taste)
• 1 tsp ground cinnamon

Crumble ingredients:

• 100g gluten free plain flour
• 50g caster sugar
• 50g dairy free margarine

Method:

Preheat the oven  to 200C, 180C fan oven. Cut the rhubarb into small chunks. Mix with the sugar in a pan. Cook for 8 minutes over a moderate heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
In a large bowl mix the flour, sugar and margarine with your fingers until they resemble breadcrumbs. Spoon the rhubarb mixture into 4 small ovenproof dishes. Divide the crumble on top. Bake for 20-25 minutes until cooked and golden brown.

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