Ingredients
Damhert gluten-free flour
70 g
Damhert gluten-free oatmeal
70 g
sugar
35 g
Damhert Biofood coconut oil
60 g
salt
pinch of
rhubarb
400 g
water
2 tablespoons
Damhert Biofood Maple syrup
1–2 tablespoons
Optional: cornstarch
1-2 tablespoons
Preparation method
Preheat the oven to 180 degrees.
Dice the coconut oil.
Mix the coconut oil together with all the other ingredients for the crumble in a bowl and knead until a crumbly mixture forms. If necessary, add some extra flour if the mixture remains too sticky.
Clean the rhubarb and cut into pieces. Remove the crowns from the strawberries and wash them. Put the rhubarb and strawberries together in a pan and add 2 tbsp water and 1 tbsp maple syrup. If you don't like the sour taste of rhubarb, add 1 tbsp extra maple syrup.
Bring the mixture to the boil and cook over medium-high heat for about 10 minutes until the rhubarb has softened. If necessary, add 1-2 tbsp cornstarch to thicken the mixture.
Spoon the rhubarb mixture into the baking dish and spread the crumb mixture evenly on top.
Bake the crumble in the oven for 20 to 25 minutes until the bottom is lightly coloured.
Serve the crumble with lactose-free yoghurt or a scoop of lactose-free ice cream of your choice
Products in this recipe
Good cooking with Damhert
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