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Gluten-Free Rhubarb Crumble served into a bowl with ice cream melting on top.
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Gluten-Free Rhubarb Crumble with Stem Ginger

A simple Gluten-Free Rhubarb Crumble with a crisp topping and tart fruit filling spiked with spicy ginger.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: British
Servings: 6
Calories: 533kcal
Author: Georgina Hartley

Ingredients

  • 800 g rhubarb about 6 sticks
  • 1 ball of stem ginger diced (about 20g)
  • 2 tablespoons ginger syrup from the jar of stem ginger
  • 60 g soft light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornflour cornstarch

Crumble Topping

  • 100 g almond flour labelled 'ground almonds' in UK
  • 120 g buckwheat flour
  • 60 g caster sugar
  • 55 g soft light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 150 g unsalted butter cold and sliced

For the Crumble Topping (optional)

  • 1 tablespoon buckwheat flakes
  • 1 tablespoon demerara sugar
Metric - US Customary

Instructions

  • Pre-heat the oven to 190°C / 170°C fan oven / gas mark 5 / 375°F.
  • Grease a 23cm (9 inch) round baking dish with butter.
  • Wash and trim the rhubarb at both ends, cut into 3-5 cm (1-2 inches) slices.
  • Place in a large saucepan and toss with the stem ginger, syrup, brown sugar and vanilla. Heat on a medium setting with the lid on for 10 minutes until the rhubarb starts to break down.
  • Remove the rhubarb from the heat, stir in the cornflour and set aside.
  • Transfer the rhubarb into the greased baking dish and spread it out evenly.
  • Prepare the crumble topping in a large mixing bowl. Whisk together the buckwheat flour, almond flour, brown sugar, ground ginger and salt until well combined.
  • Add the sliced cold butter. Using your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Some larger and smaller clumps are ideal for texture.
  • Sprinkle the crumble topping evenly over the rhubarb filling in the baking dish.
  • Top with a scattering of buckwheat flakes and demerara sugar for extra crunch.
  • Place the baking dish in the pre-heated oven and bake for 40 minutes or until the topping is golden brown and the rhubarb bubbling underneath.
  • Once baked, remove the rhubarb crumble from the oven and allow it to cool for ten minutes. Serve warm with ice cream or vanilla custard.

Video

Notes

  • I like a soft rhubarb filling but if you want more body and to avoid the rhubarb collapsing fully then just soften it for 5 minutes in the saucepan rather than the full 10. If you are using forced rhubarb which is typically thinner then you also may only need the 5 minutes.
  • If you like things to be a bit spicier then you can add up to 2 balls of stem ginger. If you can't find a jar of stem ginger in syrup in the supermarket then you can make your own stem ginger which is a task but is delicious and can be used for so many different recipes.
  • I don’t recommend using another flour instead of the almond flour (ground almonds).
  • You can substitute the buckwheat flour for oat flour or sorghum flour.
Make Ahead. Prepare the rhubarb filling and the crumble topping and then store separately (chilled for up to 3 days). Then assemble the crumble and bake on the day of serving.
Storing. Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 portion of crumble, assuming the crumble is served into 6 which are generous portions. 

Nutrition

Calories: 533kcal | Carbohydrates: 65g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 549mg | Fiber: 6g | Sugar: 40g | Vitamin A: 761IU | Vitamin C: 11mg | Calcium: 183mg | Iron: 2mg