Gluten-free rhubarb and blood orange crumble

35 minutes


Rhubarb and blood orange filling

  • 800g of rhubarb
  • 2 blood oranges, zested and juiced
  • 1 star anise

Gluten-free crumble topping

  • 75g of gluten-free plain flour
  • 75g of brown sugar
  • 75g of butter, chilled and cubed
  • 50g of gluten-free oats
  • 1 pinch of flaky sea salt


Preheat an oven to 180°C/gas mark 4
Trim the rhubarb, then chop into rough 2cm pieces and place in a pan
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
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
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