I bloody love rhubarb so when a work colleague brought in some spare from their dad’s allotment I snapped it up and immediately starting plotting a rhubarb crumble. Crumble is a real comfort dish and one that’s also really easy to make – and with a few small alterations it can be made gluten-free and low FODMAP.
Alter the ingredients or quantities as you see fit, but the below is what I used:
For the filling:
700g raw rhubarb
140g demerara sugar
1 tsp ground ginger
For the crumble topping:
200g plain gluten-free flour
100g demerara sugar
25g gluten-free oats
1. Cut the rhubarb into two-three inch strips. Put together with the sugar and rhubarb in a large saucepan on a low heat. Simmer with the lid on for about 15 mins.
2. Meanwhile, put all the crumble topping ingredients in a food mixer and mix until it’s a breadcrumb texture.
3. Drain most of the juice from the rhubarb and put in an oven-proof dish. Top with the crumble topping. Cook in a pre-heated oven at 180C (fan assisted) for 30 mins.
4. Serve with hot custard or cold cream! (Bird’s custard powder or normal dairy cream are suitable for low FODMAP).