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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

Topping Ingredients:
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.


  1. god i love rhubarb. it is totally one of my desert island foods. and this looks delish!!

  2. I love it too! it is really easy to make and even easier to eat!

  3. i added strawberries and made this for my dad for father's day dinner. super delicious!