This Easter weekend I came back laden with rhubarb - which is by far the easiest fruit (well actually it's a stem) to grow and is rich in iron and vitamin C. It is however one that requires more preparation than most, and whilst I would usually eat any fruit mum gives me raw on it's own, rhubarb definitely requires cooking and a bit of sweetness.
Sadly the traditional crumble recipe combines gluten (flour), dairy (butter) and refined sugar which rules it out for me. But fortunately one of my favourite gluten-free blogs, Elena's pantry, has come up trumps with this almond flour recipe for Cherry Blueberry Crumble from which I just used the crumble topping recipe and sweetened up the stewed rhubarb with some agave syrup. I like to add a bit of texture to the topping with either flaked almonds or chopped nuts, and if making an apple crumble add a bit of cinnamon. This crumble would work with any stewed fruit and is lovely on it's own, or on a colder day served with some custard (made with rice milk for the dairy free) and great as a healthy recipe for fruit-averse kids.