Rhubarb Crumbles with Strawberry and Elderflower Cream
Celebrate Spring with this classic dessert. Our gluten free crumble recipe is super easy and can be made ahead of time.
If you prefer you can opt for a 600g rhubarb and 350g strawberry mix for the crumble – I just prefer a tarter pudding and a sweeter strawberry cream. Raspberries also work so well with the rhubarb, when properly in season. Whichever fruit you choose, add 70g of sugar to your fruit mix and then add in a tablespoon at a time extra to taste.
We also love this seasonal Apple and Blackberry Crumble recipe.
Makes 1 large crumble (dish 25cm x 15cm is ideal) or 8 smaller ones (approx. 18cm diameter)
Suitable for: gluten free
Store: 3 days in the fridge. Freezes well
Can be reheated
Fruit Mixture Ingredients
- 900g rhubarb, chopped
- 70g light muscovado sugar (more if needed)
- 2 tbsp orange juice
Gluten free Crumble Topping Ingredients
- 100g almonds, toasted and roughly chopped
- 55g ground almonds
- 100g light muscovado sugar
- 90g polenta
- 85g chilled butter, cubed
- 1 tbsp light brown sugar for sprinkling
Strawberry Cream Ingredients
- 330ml whipping cream
- 200g strawberries (to make 6 tbsp strawberry coulis)
- 5 tsp elderflower cordial
- Preheat the oven to 180°C / Gas 4.
- Wash and chop the rhubarb into chunks. Pop these into a pan with the orange juice and put the sugar over the top, lest it burns at the bottom of the pan. Put a lid on the pan and simmer on a gentle heat for a good 20 minutes, stirring occasionally. The rhubarb needs to be frayed around the edges, with some chunky bits still left.
- To toast the almonds, spread them out on a baking sheet and pop into your preheated oven for 3-4 minutes. They want to have just started to darken. Then chop either by hand or briefly blitz in the food processor – you need them quite chunky.
- Add the almonds to the other crumble ingredients and rub in the butter to the dry ingredients using your finger tips. You can use the food processor but don’t blitz the chopped almonds (add them after blitzing). You’re aiming for a rustic-looking crumble, so odd blobs of butter coated in crumb are fine.
- Fill 8 ramekins or one large dish with the cooked rhubarb mixture, then top with the crumble. Sprinkle a tablespoon of sugar over the top; then bake for 15 minutes or until dark golden and bubbling.
- For the strawberry cream, place the hulled strawberries in a pan on a gentle heat. They’ll be soft enough after 10 minutes. Press through a sieve with a wooden spoon & collect the juice. Add the juice and elderflower cordial to the cream & whiz using an electric hand mixer until you get an airy soft mousse. Serve alongside the warm crumbles.
