Roasted Rhubarb with Crumble Topping and ice cream. Gluten free and vegan

I love rhubarb. Forced rhubarb is available for much of the winter – it is quite often the only home grown winter fruit available in winter. I love rhubarb. I used to take raw rhubarb from our garden and sit with my brother and a bowl of sugar, dip the rhubarb in the sugar and eat it. Lovely. Very, very tart but lovely.

I could call this dish a deconstructed rhubarb crumble but I won’t. That’s because the dessert really works best baked separately as the rhubarb retains its texture and flavour whilst the crumble topping doesn’t go soggy. The very best of both worlds.

Roasted Rhubarb with Crumble Topping is a very sophisticated looking dessert. Serve it with a scoop of lemon sorbet or gluten-free, vegan ice cream and may be a sprig of mint.

Roast the rhubarb until it is soft but retains its shape. This is when it is at its most delicious. Keep the roasting juices – they are delicious. The crumble topping will become, and stay, slightly crunchy as it is baked on a flat sheet. The crumble topping and roasted rhubarb will bake in approximately the same time in the oven at the same time and are assembled when cool.

Serves 4-6
Preparation and cooking time 40 mins

Ingredients – Roasted Rhubarb
400 grams fresh rhubarb
30 grams sugar

Ingredients – Crumble Topping
100 grams gluten-free plain flour (I used a supermarket bought blend)
50 grams sunflower margarine (choose one which is suitable for baking as not all are)
25 grams sugar

Method – Roasted Rhubarb
1. Preheat oven to 180 C (fan)
2. Remove the ends from the rhubarb and cut in to four to five centimetre lengths
3. Place on a baking tray spread out and cover with foil
4. Bake in the oven until soft but retaining their shape – approximately 30 minutes, but check after 20 minutes
5. Remove from the oven and allow to cool.

Method – Crumble Topping
1. In a medium bowl add the gluten-free flour and margarine and using your finger tips lightly rub the margarine in to the flour
2. It will quickly start to resemble breadcrumbs. Once the margarine is worked in to the gluten-free flour and there is no ‘loose’ flour
3. Add the sugar and mix lightly until all incorporated together. The mixture will be a little bit like wet sand – it will hold together but not become lumpy
4. Spread out the crumble on a flat baking sheet and place in the over (180 C) for approximately 30 minutes until lightly golden brown and slightly crispy
5. Remove from the oven and allow to cool.

Method – Assembling Roasted Rhubarb with Crumble Topping
1. Arrange the rhubarb on serving plates and sprinkle the crumble mixture on top
2. Serve with a scoop of lemon sorbet or gluten free, vegan ice cream.