Gluten-free rhubarb and blood orange crumble

Gluten-free rhubarb and blood orange crumble

PT35M

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1
Preheat an oven to 180°C/gas mark 4
2
Trim the rhubarb, then chop into rough 2cm pieces and place in a pan
3
Zest the oranges into the bowl of a food processor, then add their juice to the pan with the rhubarb. Turn the heat on and cook the rhubarb for no longer than 5 minutes. It should just be starting to breakdown but still retaining a little shape. Pour the mixture into an ovenproof dish
4
Put the gluten-free flour, sugar and butter into the food processor bowl with the orange zest and blitz to a very coarse rubble. Fold the oats through the mixture with a pinch of flaky sea salt
5
Sprinkle the crumble topping over the rhubarb then bake for around 15-20 minutes until the top turns lightly golden. Serve immediately with ice cream, cream or custard
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