Rhubarb is everywhere right now. I keep seeing recipe after recipe and then I came across a whole bunch in the shop reduced down to 19p, so clearly this is a sign. It’s all stewed down once we get home so I can have it with yoghurt for breakfast, but it makes LOADS and I don’t want to live off a diet of rhubarb for an entire month so the rest of it is going into a crumble. Because rhubarb crumble is wayyyy too good. I popped a few nectarines in as well, for sweetness and texture, and topped it with a gluten-free oats, flour, and sprinkled with loads of cinnamon. Because you can never have enough cinnamon.
It’s good enough for breakfast too!
- 3 cups rhubarb, stewed
- 3 nectarines, stoned and chopped into small pieces
- 2 tablespoons pure maple syrup
- 3/4 cup gluten free plain flour
- 1/2 cup gluten free oats (or normal rolled oats but make sure they’re not made in the same environment as gluten/ ‘contaminated’)
- 2/3 cup light brown sugar
- 2/3 cup butter, cold and cubed
- handful of sultanas, optional
- cinnamon, to sprinkle
1) Preheat the oven to 180C
2) Combine the stewed rhubarb, nectarines and maple syrup together and add to the bottom of an oven-proof dish.
3) In a separate bowl, rub the flour, oats and butter together with your fingertips. Add the sugar and sultanas (if using) and then scatter the mixture over the fruit. Sprinkle over the cinnamon and then bake for 45 minutes.