The rhubarb is roasted to keep its vibrant pink colour and the almond crumble is the crumbliest you’ve ever tasted. Serve this on its own or with some ice-cold pouring cream in a jug on the side to drizzle into the fuschia rhubarb pool at the bottom of the ramekin. Heaven……
Rhubarb, ginger & almond crumbles
Makes 2 individual crumbles, vegan, wheat-free
For the rhubarb:
- 4 or 5 sticks rhubarb
- 1/2 orange zest & juice
- 3 tbsp brown sugar
- 1 tbsp chopped crystallised ginger
- 1 tbsp ground almonds
For the Crumble:
- 6 tbsp spelt flour (You can use wholemeal or plain)
- 6 tbsp brown sugar
- 6 tbsp ground almonds
- 3 tbsp flaked almonds
- 1/2 tsp baking powder
- 1 tsp ginger powder
- a pinch of salt
- 3 tbsp olive oil spread (or butter), chopped
Preheat the oven to 180 C and line a baking tray with baking paper. Cut the rhubarb into 3cm long pieces and place on the lined tray. Pour over the orange juice and sprinkle over the brown sugar. Roast for about 10 minutes.
When cooked mix the rhubarb with the crystallised ginger, orange zest and 1 tbsp ground almonds in a small bowl. Spoon the rhubarb and any juices into two ovenproof ramekins.
Mix together all the dry ingredients for the crumble in a bowl then add the chopped spread/butter and rub the butter into the flour mixture with your fingertips. You want it to be quite lumpy so you get some nice crunchy bits.
Tip the crumble on top of the rhubarb and bake in the oven for 12-15 minutes until the crumble is golden brown and the rhubarb is bubbling.
Leave to cool slightly before serving.
