Gluten-free rhubarb and strawberry crumble
This gluten-free dessert combines tender rhubarb with sweet strawberries, topped with a crunchy nut and cinnamon crumble. The fruit base is cooked on the hob before being baked with its topping until golden. It's a straightforward Jewish dessert recipe that serves eight people and is ready in 55 minutes. Serve it warm with a drizzle of cream for a comforting finish.
Ingredients
- 1kg rhubarb cut into 2cm pieces
- 300g frozen strawberries (or a mixture of berries), defrosted and drained
- 75-125g smooth strawberry jam
- cream to serve
- 125g butter or vegan spread, cut into small pieces
- 100g demerara sugar
- 200g ground almonds
- 1tsp ground cinnamon
- 75g flaked almonds
- 50g pistachios hazelnuts or almonds, roughly chopped
Method
- Place the rhubarb in a large, deep pan and cook it for about 15 mins until it is tender but retains its shape and the liquid has gone. If it becomes too soft, cease cooking. Mix in the defrosted strawberries and 75g of the jam, adding a little more if the fruit is very tart. Transfer this mixture to a 2-litre shallow ovenproof dish.
- Set your oven to 190C/170C fan/gas 5. To prepare the crumble topping, pulse the butter, sugar, ground almonds and cinnamon with a pinch of salt in a food processor until the mixture begins to form clumps. Empty this into a bowl and fold in the flaked and chopped nuts. Evenly distribute this topping over the fruit layer.
- Position the dish on a baking tray and bake it for 45 mins until the top is crisp and golden. Allow it to rest for 10 mins before serving, optionally with cream. The crumble can be frozen for up to two months.
Nutrition (per serving)
Calories472 kcal
Fat35 g
Saturates10 g
Carbs26 g
Sugars24 g
Fibre4 g
Protein12 g
Sodium160 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinejewish
DietGluten-free
