Healthy, Allergy-Free Recipes

Rhubarb and Gooseberry Crumble

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A traditional English summer fruit dessert.

 

Ingredient list

75g brown rice flour (or other gluten-free flour)
50g baking margarine
25g buckwheat flakes
25g millet flakes
25g hazelnuts, roughly chopped
75g xylitol or 60ml agarve syrup or 50g fructose (or 75g brown sugar if you are not avoiding sugar)
1 tsp ground ginger
3 sticks of rhubarb, chopped into 3cm pieces
225g gooseberries
60ml fresh orange juice

Preparation

Preheat the oven to 180°C, and grease a medium-sized oven-proof pie dish.

Put the flour in a bowl and rub in the margarine until it resembles breadcrumbs.

Add the buckwheat flakes, millet flakes, two thirds of he xylitol / agarve syrup / fructose (or sugar), and the ginger, and mix together well.

Mix the rhubarb, gooseberries and remaining agarve syrup (or frucose or sugar) together, and place in the greased dish.

Sprinkle the crumble mixture over the top, pressing it down lightly.

Put in the oven, and bake for 30-40 minutes until the topping is golden brown.

Serve hot with rice milk.

Recipe details

  •  
  • Cost
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Dairy free
    No
  • Egg free
    Yes
  • Legume free
    Yes
  • Nightshade free
    Yes
  • Gluten free
    Yes
  • Nut free
    No
  • Low GI
    Yes
  • Best Bet
    Yes
  • Citrus free
    No
  • Paleo
    No
  • Raw
    No
  • Servings
    4
  • Preparation time
    1 hour
  • Degree of difficulty
    Normal
  • Read
    147

Notes

This recipe is very versatile and can be adapted according to what fruits are in season.