Gluten Free Vegan Rhubarb Crumble Recipe
This is a really simple, but freaking AMAZING, recipe. I didn’t invent it. I don’t think anybody did. I think it was always there, like all those traditional folk songs.
It is simple, low GI, wholesome, vegan, wheat-free, prolly gluten-free (oats may or may not contain gluten- you’d think that would be really easy to sort out with the instruments everyone has now but hey), and scrumdiddlyuptious!!
Six stalks of rhubarb (remove ends and cut into 2″ pieces)
Three oranges worth of orange juice
The skin of a quarter of one of the oranges
One teaspoon of vanilla essence or whatevah
1/4 cup of oats
1/4 or maybe some more Margarine stuff or oil (just don’t use olive oil!)
1/4 cup of raw sugar
1/4 cup of flour (I used a store bought gluten-free flour mix that I think is pretty much everywhere now)
Set an oven to ~350-400F.
Cook up the rhubarb in the orange juice and vanilla, with the chunk of orange skin just kind of thrown in there in the pot. The rhubarb gets all strung out, stringy, soft etc. The whole consistency changes. Is a good thing! Pour it into a baking tray or cake tin or whatevah.
Rub all the crumble stuff together. It should all kind of clump together, but you should be able to crumble it out of your hands. Not dry, but not wet, I guess. Sprinkle the crumble all over the top of the stew mix. If you are not afraid of sugar (I am), you can sprinkle some more over the top to make it a crunchier and browner top.
Cook for 20 minutes.
Eat the sour-sweet goodness!