Gluten-Free Rhubarb Crumble

April 9, 2013
by Jack McNulty
Gluten-Free Rhubarb Crumble

Rhubarb crumble is one of the very first desserts of spring using fresh ingredients. It is so delicious that I think everyone should eat this dessert at the beginning of April. Unfortunately for many, making a crumble is off limits. Gluten is often included in recipes to create the tasty browned flakes. Additionally, butter and eggs are also frequently used to bind everything together and help the browning and crisping of the crumble. But is it really necessary to include gluten and use eggs or dairy products in this recipe?

I set out to create a crumble which has no gluten and is otherwise completely free of eggs and dairy products. The end result is quite satisfying…and I don’t think I will ever attempt to make another crumble with dairy or gluten.

As a variation, add sliced strawberries to this recipe…preferably waiting until the local strawberries appear. I also think I will try apricots, blackberries and apples as the season changes.

Gluten-Free Rhubarb Crumble
makes enough for about 6-8 servings

40 gr. brown sugar
1 large tablespoon cornstarch
pinch salt
1 tsp. ground vanilla bean
600 gr. rhubarb, sliced about 2-cm thick
75 gr. granulated sugar
50 gr. almond flour
20 gr. buckwheat flour
10 gr. soy flour (use a full fat version)
25 gr. rice flour
7 gr. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. sea salt
20 gr. egg replacer
80 gr. water
1 Tbl. chestnut flakes
6 Tbl. buckwheat flakes
10 Tbl. gluten-free oat flakes
25 gr. olive oil

Begin by mixing together the brown sugar, cornstarch, a pinch of salt and the ground vanilla bean. Put this mixture through a strainer to remove all of the clumps. Next, slice the rhubarb and make sure to keep the sizes relatively big. If they are too small, the baking process will turn your fruit into a compote and I like having chunky bits of fruit. Mix the fruit into the sugar mixture making sure all of the fruit is well-coated. Lightly oil a baking dish or oven proof frying pan and place all of the fruit and sugar mixture into the pan. Begin making your crumble mixture by combining the granulated sugar, flours, baking powder, spices and salt. Mix the ingredients well. In a separate small bowl, mix the egg replacer and water together then add this to the flour mixture. Mix well then fold in all of the flakes and the olive oil. Mix well. Add clumps of the crumble mixture to the top of the fruit and level out to cover everything. Place in a 190° C oven and bake for about 35 minutes…or until the crumble top is golden.