Glutenfree Rhubarb and raspberry crumble

Well, times are strange at the moment, as the Coronavirus is sweeping this nation and many other countries. Denmark is on lockdown, which means that all public institutions, schools, kindergartens, libraries, museums are closed. We are housebound here but are still allowed to go out for walks, to the shops, etc, as long as we keep our distance.

So, to make the days go by without too much boredom, and arguing (between the teen and the tween) – we have made weekly plans for homework, exercise, book reading, etc.

We have also added cooking to our plan, and today we decided to make the ever-popular Rhubarb and raspberry crumble. Since the last time, we made the recipe, Paul has been discovered to be gluten intolerant so this one is a glutenfree version – and SOO incredibly tasty.

You will need the following ingredients:

For the fruit compote:

500 g rhubarbs – fresh or frozen.

500 g raspberries – fresh or frozen

1 dl sugar

1/4 dl water

For the crumble:

200 g GLUTENFREE oats

50 g coconut flour

200 g organic butter

150 g brown sugar

1 tbsp cinnamon

What you’ll need to do:

To make to fruit compote:

• Clean and rinse your fruit thoroughly.
• Pop in a medium saucepan on medium heat – make sure it doesn’t burn as it will spoil the taste.
• Add the sugar (bit by bit – to taste) and stir.
• Slowly bring to the boil, and stir until a liquid mix.
• If you like a ‘drier’ version of the cake, drain the excess liquid in a separate container (this is lovely on ice cream or in smoothies)
• Pop the compote in a pie-tray.
• Turn on the oven 190 degrees Celsius.

To make the crumble topping.

• Cut the butter into cubes. It has to be soft-ish.
• Work the sugar and the oats into the butter – crumble it into if you like.
• Add the coconut flour bit by bit. The texture of the dough should be dry – a bit like breadcrumbs.
• Lay the crumble mixture on top of the fruit.
• Pop the crumble into the oven and bake for 30 minutes or until crispy and golden brown.
• The fruit might seep through.
• EAT it and LOVE it.

We like to serve the crumble hot, with a generous serving of ice-cream. This time we skipped lunch and ate this instead. Delicious – literally my favourite dessert.

Come back tomorrow where I’ll share some of the apps, and activities we do to make the days roll by smoothly.

Stay SAFE, help each other, support your local businesses, and most important of all – keep happy and healthy.

Much love  A x