Name: Gluten-free rhubarb & strawberry crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Jewish
Ingredients: 1kg rhubarb cut into 2cm pieces; 300g frozen strawberries (or a mixture of berries), defrosted and drained; 75-125g smooth strawberry jam; cream to serve; 125g butter or vegan spread, cut into small pieces; 100g demerara sugar; 200g ground almonds; 1tsp ground cinnamon; 75g flaked almonds; 50g pistachios hazelnuts or almonds, roughly chopped

Gluten-free rhubarb & strawberry crumble in a baking dish and bowl

1kg rhubarb
cut into 2cm pieces
300g frozen strawberries
(or a mixture of berries), defrosted and drained
75-125g smooth strawberry jam
cream
to serve

For the topping

125g butter
or vegan spread, cut into small pieces
100g demerara sugar
200g ground almonds
1tsp ground cinnamon
75g flaked almonds
50g pistachios
hazelnuts or almonds, roughly chopped

Method

step 1
Cook the rhubarb in a large, deep pan over a medium-low heat for about 15 mins until tender but still holding its shape, and all the liquid has evaporated. If it’s getting too soft, stop cooking. Stir in the strawberries and 75g of the jam – add a little more jam if it tastes particularly tart. Tip into a 2-litre shallow ovenproof dish.
step 2
Heat the oven to 190C/170C fan/gas 5. Make the topping by blitzing the butter, sugar, ground almonds and cinnamon together in a food processor with a pinch of salt until it starts to clump together. Tip into a bowl and stir in the nuts. Scatter the topping over the fruit.
step 3
Put the dish on a baking tray and bake for 45 mins until golden and crisp. Let stand for 10 mins before serving with cream, if you like. Can be frozen for up to two months.