Sunday, June 14, 2009
Rhubarb Crumble (gluten free)
adapted from Mom's recipe which goes something like this-
"take some rhubarb, cut it up, put some sugar and lemon juice on it. crumble up some flour/butter and sugar. bake it until it's done."
2 cups washed, chopped fresh red rhubarb
1/2 lemon (juice of)
1 & 1/2 Tbsp. sucanat
1/3 cup sucanat
1 cup Bob's Red Mill garbanzo and Fava flour
1/2 cup organic butter (melted)
preheat oven to 350°F
1. place cut rhubarb pieces in oven proof bakeware (or individual ramekins)
2. sprinkle with sucanat and lemon juice (more of each if the rhubarb is very sour)
3. In a bowl, combine flour, sucanat and melted butter with your hands until it sticks together and forms a "crumble". cover rhubarb with crumble. bake for 20 minutes or until the crumble topping has browned and the rhubarb is soft.