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Gluten Free Rhubarb Crumble

Makes 1 crumble

The rhubarb season, late spring to early summer, is the time to make rhubarb crumble. When rhubarb is plentiful, we often make two rhubarb crumbles and freeze one, saving this treat for later in the year.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CRUMBLE TOPPING
  • 150g FREEE Plain White Flour
  • 50g ground almonds
  • 100g sugar
  • 75g butter or vegan butter
  • RHUBARB CRUMBLE
  • 400g rhubarb
  • 100g granulated sugar
  • 3 tbsp water
  1. Pre-heat the oven.
  2. Measure the flour, ground almonds and sugar into a mixing bowl.
  3. Add the butter and work it into the dry ingredients until it resembles breadcrumbs.
  4. Wash and chop the rhubarb into 3cm/1¼” lengths.
  5. Put the rhubarb into a 1lt/2pt oven dish, add the granulated sugar and water and stir.
  6. Tip the prepared crumble mixture over the rhubarb, spreading it out to the edges.
  7. Bake for 55-60 minutes.

Equipment

1lt/2pt oven dish and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

55-60 minutes

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Ingredients

Change Quantities:
  • CRUMBLE TOPPING
  • 150g FREEE Plain White Flour
  • 50g ground almonds
  • 100g sugar
  • 75g butter or vegan butter
  • RHUBARB CRUMBLE
  • 400g rhubarb
  • 100g granulated sugar
  • 3 tbsp water

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