What do you do with all your fast-growing Rhubarb this spring? Our friends at Southern Ontario’s award-winning Ste. Anne’s Spa has published a wonderful spring dessert recipe.
Gluten-Free Rhubarb Crumble
Rhubarb Mixture Ingredients:
- 2 lbs rhubarb
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla extract
Method:
Mix all and cook on medium heat until reduced and thickened
Shortbread Crumble Topping Ingredients:
- 500 g butter
- 405 g icing sugar
- 1 egg
- 1 egg yolks
- 7.5 g vanilla extract
- 60 g potato starch
- 4300 g white rice flour
- 100 g corn starch
- 105 g tapioca starch
- 70 g sorghum
- 105 g arrowroot starch
- 5 g salt
- 7 g xanthan gum
Method:
Cream butter and icing sugar in a large mixer until light and fluffy. Add in wet ingredients and mix until combined. Scrape down the bowl and paddle, and mix again. Add dry ingredients and mix until fully combined. Crumble the finished mix over the top of the rhubarb mixture before baking.
In a dish of your choosing, whether a large casserole dish or individual ramekins, fill the dish 80% of the way. roughly crumble the shortbread over the top and bake at 350* until the topping is lightly golden brown.
Enjoy!
For more information on Ste. Anne’s Spa, call 888.346.6772 or visit www.steannes.com.
