Thursday, 29 August 2013
Gluten-Free Strawberry & Rhubarb Crumble
I can't believe I forgot to post this one. I made this strawberry & rhubarb crumble aaages ago, after I went to Crockford Bridge PYO farm (remember?) and brought back loads of fresh produce. And then life got busy and I forgot about my lovely crumble.
I feel like these pictures don't do it enough credit. (Again, busy life, I was rushing, the lighting was poor, yadda yadda, sad face.) But they really are oh-so-lovely. Can you believe it was my first time eating rhubarb? Needless to say it won't be the last.
These mini crumbles were such a happy marriage of tender fruits bursting with flavour and the crunchy, crackly topping. I used oats and almonds for the topping instead of regular flour, and this makes all the difference: it has a texture similar to cookies, crisp yet chewy. Heavenly.
I had a bit of almond pulp left fro making almond milk and tried serving it with my crumble, ice cream style. It was nice, but doesn't compare to ice cream or whipped coconut cream.
Makes 6 small ramekins
120g (1 cup) gluten-free oats
50g (1/2 cup) desiccated (shredded) coconut
175g (1 + 3/4 cup) rhubarb, chopped
80g (just under 1/2 cup) brown sugar + 60g (1/3 cup) for the topping
35g (1/4 cup) almonds
420g (3 cups) chopped strawberries
45-50g vegan butter (1/4 cup) + extra for greasing
Pre-heat the oven to 180ºC (356ºF). Butter 6 ramekins and set aside.
Place a large pot over high heat. Place 80g (1/2 cup) brown sugar, the rhubarb and strawberries in the pot and simmer for 15 minutes. The fruits will begin to fall apart and melt into the sugar. Set aside when done.
Blitz the almonds in a food processor until they make a coarse flour; you want to keep some texture in there.
In a bowl, place the ingredients for the topping: coconut, 60g (1/3) brown sugar, almond meal, vegan butter and the oats. Combine them by rubbing the pads of your thumbs against your index and middle finger until the mixture begins to resemble sand.
Spoon the fruits and their syrup into the ramekins, filling 2/3 of each one. Cover the fruit with the crumble topping.
Bake in the oven for 20 minutes, until the topping is golden and crunchy.
Cool for 10 minutes, no longer; serve warm with some ice cream.