Gluten free rhubarb and ginger crumble

Name: Gluten free rhubarb and ginger crumble
Total time: 55 min
Cuisine: British
Ingredients: 600g rhubarb, trimmed and cut into 3 cm pieces; 80g caster sugar; 20g fresh root ginger, peeled and grated; 2 tbsp water; 120g gluten free plain flour; 60g gluten free porridge oats; 80g dairy free spread, chilled and cubed; 70g demerara sugar; 1 tsp ground ginger

Tangy pink rhubarb with a warm hit of ginger under a crunchy, golden oat topping.

Time55 min
LevelEasy
Costabout £0.57 a head
Oven190°C (170°C fan)

6 servings

Ingredients

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600 grhubarbtrimmed and cut into 3 cm pieces
80 gcaster sugar
20 gfresh root gingerpeeled and grated
2 tbspwater
120 ggluten free plain flour
60 ggluten free porridge oats
80 gdairy free spreadchilled and cubed
70 gdemerara sugar
1 tspground ginger

Method

1
Heat the oven to 190°C (170°C fan). Put the rhubarb, caster sugar, fresh ginger and water in a baking dish and toss together.
2
For the topping, rub the dairy free spread into the flour with your fingertips until it looks like breadcrumbs.
3
Stir in the oats, demerara sugar and ground ginger. Squeeze a few handfuls together to make some bigger clumps.
4
Scatter the topping over the rhubarb in an even layer.
5
Bake for 35 minutes, until the top is deep golden and the rhubarb juices are bubbling up round the edges.
35 min
6
Leave to stand for 10 minutes before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.