Gluten Free Rhubarb And Blood Orange Crumble Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large bowl, combine the sliced rhubarb, blood orange segments, sugar, cornstarch, and orange zest. Toss until the fruit is evenly coated.
• STEP 3.Transfer the fruit mixture to the greased baking dish and spread it out evenly.
• STEP 4.In a separate bowl, combine the gluten-free flour, oats, brown sugar, cinnamon, and salt. Mix well.
• STEP 5.Add the cold butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
• STEP 6.Sprinkle the crumble topping over the fruit mixture in the baking dish.
• STEP 7.Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
• STEP 8.Remove from the oven and let it cool for a few minutes before serving.
• STEP 9.Serve warm with a scoop of vanilla ice cream or dairy-free alternative.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to slice the rhubarb and segment the blood oranges before starting the recipe.
• If you prefer a sweeter crumble, you can increase the amount of sugar in the fruit filling.
• For a crispier topping, you can add chopped nuts, such as almonds or walnuts, to the crumble mixture.
• If you don't have blood oranges, you can substitute with regular oranges or even strawberries for a different flavor.
• Feel free to adjust the amount of cinnamon according to your taste preference.

Storage and Serving

• This rhubarb and blood orange crumble is best served warm.
• You can reheat individual portions in the microwave for a few seconds.
• Serve it with a scoop of vanilla ice cream or dairy-free alternative for a delicious contrast of flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the entire crumble, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.