You could call this dish ‘deconstructed rhubarb crumble’ but that sounds like something off the tele. I settled on calling this gluten-free, vegan marvel: Roasted Rhubarb with Crumble Topping. That’s because the dessert really works best baked separately. The rhubarb retains its texture and flavour whilst the crumble topping doesn’t go soggy. The very, very best of both worlds.
I love rhubarb. Forced rhubarb is available for much of the winter – it is quite often the only home grown winter fruit available in winter. I love rhubarb (again). I used to take raw rhubarb from our garden and sit with my brother and a bowl of sugar, dip the rhubarb in the sugar and eat it. Lovely. Very, very tart but lovely.
Roasted Rhubarb with Crumble Topping is a very sophisticated looking dessert. Serve it with a scoop of Summer Lemon Sorbet or gluten-free, vegan ice cream and may be a sprig of mint.
Allergy Information – Roasted Rhubarb with Crumble Topping
Roasted Rhubarb with Crumble Topping is gluten-free and vegan as well as… low FODMAP, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Roasted Rhubarb with Crumble Topping
Roast the rhubarb until it is soft but retains its shape. This is when it is at its most delicious. Keep the roasting juices – they are delicious.
The crumble topping will become, and stay, slightly crunchy as it is baked on a flat sheet. The crumble topping and roasted rhubarb will bake in approximately the same time in the oven at the same time and are assembled when cool.
You can find out exactly when forced and seasonal rhubarb are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Roasted Rhubarb with Crumble Topping
Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 30 minutes
Ingredients – Roasted Rhubarb
400 grams fresh rhubarb
30 grams sugar
Ingredients – Crumble Topping
100 grams gluten-free plain flour (I used a supermarket bought blend)
50 grams sunflower margarine (choose one which is suitable for baking as not all are)
25 grams sugar
Method – Roasted Rhubarb
1. Preheat oven to 180 C (fan)
2. Remove the ends from the rhubarb and cut in to four-to-five centimetre lengths. Place in a mix bowl and add the sugar. Mix well
3. Place the rhubarb on a baking tray, evenly spaced and cover with foil
4. Bake in the oven until soft but retaining their shape – approximately 30 minutes, but check after 20 minutes
5. Remove from the oven and allow to cool.
Method – Crumble Topping
1. In a medium bowl add the gluten-free flour and margarine and using your finger tips lightly rub the margarine in to the flour
2. It will quickly start to resemble breadcrumbs. Once the margarine is worked in to the gluten-free flour and there is no ‘loose’ flour
3. Add the sugar and mix lightly until all incorporated together. The mixture will be a little bit like wet sand – it will hold together but not become lumpy
4. Spread out the crumble on a flat baking sheet and place in the over (180 C) for approximately 30 minutes until lightly golden brown and slightly crispy
5. Remove from the oven and allow to cool.
Method – Assembling Roasted Rhubarb with Crumble Topping
1. Arrange the rhubarb on serving plates and sprinkle the crumble mixture on top
2. Serve with a scoop of lemon sorbet or gluten free, vegan ice cream.
