Rhubarb and ginger wheat free crumble

Preparation Time 10 mins
Cooking Time 40 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free Yes
Dairy Free Optional
Gluten Free Yes
Fruit base
400 grams chopped rhubarb (you don’t have to pre cook, or add water)
50 grams finely chopped crystallised ginger
2 tbsp agave syrup
75 grams ground almonds
50 grams ground coconut
50 gr flaxseed
50 grams caster sugar
75 grams butter
  • Put Rhubarb in oven proof dish and poor over agar syrup and ginger.
  • Sift dry ingredients into bowl (except sugar)
  • Rub 65 grams of the butter into mixture until it resembles fine breadcrumbs, add sugar and mix
  • Pour crumble mixture over rhubarb
  • Pat down gently
  • Cut remaining butter into cubes and add to top of crumble
  • Put in an oven 180 fan for 40 minutes
  • Serve with warm custard, cream or ice cream