Gluten Free Rhubarb Strawberry Crumble

This is your recipe for a classic crumble for an easy, sweet sour dessert that involves two powerful ingredients : rhubarb and strawberries. Rhubarb mixed together with strawberries provide the perfect balance from sourness to sweetness.

Ingredients :

• 400 gr rhabarb, chopped into 3 cm pieces
• 200 gr strawberries without leaves and chopped in half or quarter
• 100 gr almond flour
• 50 gr oats
• 25 gr nuts
• 125 gr butter, room temperature
• 100 gr sugar (ideally golden caster) - you can add more if you want sweeter dessert
• 3 tbsp strawberry jam (or another one that you think fits well)
• 1 tbsp lemon juice
• 2 tbsp cornstarch

Method:

1. Preheat the oven to 180C fan / 160 gas.

2. In a saucepan add the rhubarb, strawberry jam, lemon juice and 50 gr sugar over medium fire and stir delicately (try to avoid mashing the rhubarb pieces) until the rhubarb starts to be a bit soft. Then add the fresh strawberries and cook for an additional 5 minutes on low heat.

   

3. When soft (but still holding its shape) and sweet enough, pour the rhubarb/strawberry mixture into a medium baking dish.

   

4. In a blender prepare the topping : blend together the almond flour, oats, nuts,remaining 50 gr of sugar and the butter until you have a soft, but still crumbly topping.

5. Using your hands, put it over the fruit mixture as uniform as possible (but still keeping the crumble effect) and add in the oven for 25 minutes or until golden on top.

   

   

6. We served it immediately while warm with some vanilla icecream and ate the rest for breakfast (cold).

   

   

ENJOY! Is fresh, delicious and easy to prepare!