75g lactose free butter
100g golden caster sugar
2 vanilla pods, seeds scraped out
600g rhubarb, cut into even chunks
100g stem ginger, finely chopped
Lactose free cream sprinkled with ground ginger, to serve
For the topping
200g gluten free plain flour
100g cold lactose free butter, diced
85g jumbo rolled oats
85g light brown soft sugar
Heat oven to 180C/160C fan/gas 4. First, make the topping.
In a bowl, rub the gluten free flour and lactose free butter together with your fingertips until it resembles fine breadcrumbs.
Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. .
Next, make the crumble filling. Melt the lactose free butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir.
Tip in the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping.
Can be assembled a day ahead and kept in the fridge, or frozen.
To reheat from frozen, cook for an extra 15 mins until piping hot throughout.
Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the lactose free cream.
Recipe adapted from: Good Food