Rhubarb crumble

Ingredients for 2 servings:

• 450 g rhubarb
• 2 tbsp glucose
• 100 g flour, gluten-free
• 40 g oat flakes, gluten-free
• 10 g ground almonds
• 50 g glucose
• 70 g butter
• 1 tbsp rice syrup
• Cinnamon
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

gluten-free and low in fructose

Peel the rhubarb and cut into small pieces. Place it in a greased dish or on a baking sheet and mix with 2 tablespoons of glucose. For the crumble, knead the flour, oats, almonds, sugar, softened butter, rice syrup, and cinnamon into crumbles and sprinkle over the rhubarb. Bake in a preheated oven at 200°C (top/bottom heat) until the rhubarb is soft. I used Werz’s 4-grain wholemeal flour blend. This gives the crumble a very wholemeal flavor. If you don’t like that, you should use a lighter flour. There are different opinions regarding almonds and fructose intolerance, so I only used a small amount. I can imagine it would taste great with more. Crumbles are usually eaten warm, but I personally preferred them cold.