Gluten-free Apple & Rhubarb Crumble with Fresh Custard

Gluten-free Apple & Rhubarb Crumble

What’s kind of the fruits do you like, except all the berries, I think  rhubarb is my another choice!

Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Then rhubarb crumble was the first image flashed all over my mind, why not, I liked to do something that’s straight up in front of me.

I made this rhubarb filling was a bit tartness ( but that’s what I really like! ) and full of flavour.

Gluten-free Apple & Rhubarb Crumble

Ingredient: 

For the filling: 

  •   400g Fresh rhubarb, cubed
  •   1 Apple, cubed
  •   2/3 cup Honey or agave nectar or brown sugar
  •   2 tbsp arrowroot + 2 tbsp of water, whisk
  •   2 Sliced Fresh ginger, finely chopped
  •   2 tsp Ground ginger
Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

For the crumble: 

  •   1/2 cup gluten-free Oatmeal or Almond meal
  •   1/3 cup Cornflour
  •   1/3 cup Brown sugar
  •   50g Softened butter, cubed
  •   1 tsp Ground cinnamon
  •   Few sliced almond

For the fresh custard: 

  •   2 Egg yolks
  •   2 tsp Cornflour
  •   20g Caster sugar
  •   1/2 tsp Vanilla extract
  •   220ml milk
  •   220ml Single cream or whipping cream
Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Gluten-free Apple & Rhubarb Crumble

Method: 

  1. For the filling: Put the chopped apple and rhubarb into a saucepan over medium heat, and add the finely chopped ginger, let it cook until bubble up and turn down the heat, let it simmer for about 15 minutes, until the fruits soften and thicken, add honey, arrowroot mixture, let it cook until like all mash up, off heat and let it cool down a little.
  2. Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.
  3. For the crumble:  Put the dry ingredients into a mixing bowl, rub the cubed butter into the dry ingredients by using your finger’s tip. Like the normal way to make the flour and butter crumbles.
  4. Pour the crumble over the filling and sprinkle some almond, transfer to the middle shelf of the preheat oven and bake for about 30 to 35 minutes until the top golden brown.
  5. For the fresh custard:  Put the egg yolks in a medium saucepan with the cornflour and sugar., add the vanilla extract and use a balloon whisk to combine all the ingredients.
  6. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil).
  7. Serve warm with fresh custard. YUMMY!

Note:   If you don’t like this kind of crumble, you can use the normal crumble, just rub the flour, sugar and butter together.

Advertisements

4 thoughts on “Gluten-free Apple & Rhubarb Crumble with Fresh Custard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s