This is the best recipe for rhubarb crumble that I’ve ever made. I was brought up to make crumble the classic way using white flour, with the addition of wholemeal flour sometimes, then every now and again adding in oats. This is radically different because this rhubarb crumble recipe ditches the classic flour altogether and uses a different type of flour altogether.
Yes, it is very simple and uses the bare minimum of ingredients. You can add more flavours/ingredients if you like, but rather than overloading your palate with so much, why not dial it back a bit and enjoy the simplicity? Also, there is sugar in the recipe; if you’re watching your sugar content then you will want to take a smaller portion. Use sugar replacements if you like, but rhubarb works best with plain sugar or honey I’ve found. There is a slight duplication in the ingredients but that’s because they’re listed in the order of use. Read on to get the recipe, advice on how to prepare rhubarb and notes on this naturally gluten free bake. [Read more…]