20% off €45 or 15% off €35
Sharp, jammy rhubarb and warming stem ginger sit beneath a golden gluten-free crumble, made from oats and hazelnuts
Ingredients
For the filling
- 700g rhubarb, trimmed and cut into 3cm pieces
- Zest and juice of 1 orange
- 120g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 6 chunky pieces crystallised stem ginger, finely chopped
For the crumble topping
- 100g gluten-free plain flour
- 75g cold unsalted butter, diced into 1cm cubes
- 75g demerara sugar
- 50g rolled oats
- 40g hazelnuts, roughly chopped
- ½ tsp ground ginger
- ½ tsp mixed spice
To serve
- Vanilla ice cream, pouring cream or custard
Method
Step 1
Preheat the oven to 200°C (180°C fan).
Step 2
In a large bowl, gently toss together the rhubarb, orange zest and juice, caster sugar, cornflour, vanilla and chopped stem ginger. Transfer to a baking dish about 25cm wide and spread evenly.
Step 3
To make the crumble topping, place the flour and cold butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Step 4
Stir in the demerara sugar, oats, hazelnuts, ground ginger and mixed spice until evenly combined.
Step 5
Scatter the crumble evenly over the rhubarb without pressing down.
Step 6
Bake for 35–40 minutes, until the topping is deep golden and the fruit is bubbling around the edges.
Step 7
Leave to rest for 10–15 minutes, then serve warm with ice cream, cream or custard.
