Gluten-free rhubarb and blood orange crumble
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This seasonal gluten-free crumble recipe just goes to show that those unable to eat gluten really needn't miss out! The combination of tangy rhubarb and sweet blood oranges with a sweet and earthy oat crumble topping is a winning dessert every time. Feel free to use regular oranges if blood oranges are unavailable.
First published in 2020
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Ingredients
Metric
Imperial
Rhubarb and blood orange filling
- 800g of rhubarb
- 2 blood oranges, zested and juiced
- 1 star anise
Gluten-free crumble topping
- 75g of gluten-free plain flour
- 75g of brown sugar
- 75g of butter, chilled and cubed
- 50g of gluten-free oats
- 1 pinch of flaky sea salt
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4
2
Trim the rhubarb, then chop into rough 2cm pieces and place in a pan
3
Zest the oranges into the bowl of a food processor, then add their juice to the pan with the rhubarb. Turn the heat on and cook the rhubarb for no longer than 5 minutes. It should just be starting to breakdown but still retaining a little shape. Pour the mixture into an ovenproof dish
4
Put the gluten-free flour, sugar and butter into the food processor bowl with the orange zest and blitz to a very coarse rubble. Fold the oats through the mixture with a pinch of flaky sea salt
5
Sprinkle the crumble topping over the rhubarb then bake for around 15-20 minutes until the top turns lightly golden. Serve immediately with ice cream, cream or custard
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