Have a Slice of Rhubarb and Berry Crumble
Helloooo! Thank you all for your responses to my last post. I’m glad that you all agree with my food philosophy!
Today’s post is going to be slightly more delicious with a new, FODMAP-friendly dessert recipe.
Katy-Pie’s Rhubarb and Berry Crumble
You will need:
- 2 cups of chopped, uncooked rhubarb (~800 grams)
- 150 ml water
- 3 cups of frozen berries
- 1 cup of white sugar*
- 2-3 tablespoons of corn flour
- 75 grams of chilled butter
- 1 cup of GF flour (2/3 cup rice flour, 1/3 cup tapioca starch, teaspoon xanthan gum)
- 1 cup of oat bran
- 1/2 cup of soft brown sugar
Preheat your oven to 180°C or 350°F.In a pot, gently simmer the rhubarb and water until soft and fluffy. Take off the heat and stir in the white sugar.
Poor into a lasagne dish and stir in frozen berries and corn flour.
In a bowl, combine the GF flour, sugar, and oats. When combined, chop the butter into cubes and rub the butter and dry mixture with your fingers (or put into a food processor – whatever takes your fancy) until the mixture resembles breadcrumbs.
Pour the mixture over the fruit and put in the oven four 40 minutes or until the top is golden brown.
Serve with ice cream or custard.
*For a lower fructose content, use half white sugar, half glucose powder.