RHUBARB AND ROSEWATER CRUMBLE
A gorgeous gluten free pudding dessert with a crunchy golden top, this rhubarb and rosewater crumble has notes of vanilla and is perfect for the cold weather.
Preparation Time - 15 minutes
Cooking Time - 30 minutes
Serves - 4
For The Filling
1 large bunch rhubarb, washed, timmed and cut into 1cm pieces
1 tbsp coconut flour
3 tablespoons rosewater
1 tablespoon vanilla extract
50g brown sugar
For The Crumble
a pinch of salt
a pinch of ground nutmeg
300g almond meal
200g unsalted butter, softened
175g brown sugar
Preheat oven to 180C. Butter a 9 inch ovenproof dish.
To Make The Filling
Place fruit in a large bowl. Sprinkle with sugar, flour, rosewater and vanilla. Mix well with a spoon and set aside while you make the crumble.
To Make The Crumble
Place meal, salt, nutmeg and sugar in a large bowl and mix well. Take a little butter at a time and rub into the flour and sugar mixture. Keep rubbing until all the butter is used up and the mixture resembles breadcrumbs.
Spoon fruit mixture into the bottom of the dish. Sprinkle crumble on top. Bake for 30 to 40 minutes until top is golden.
Serve warm with clotted cream or vanilla ice cream.
this recipe is the BOMB! I am diabetic and substitute the sugar with Swerve or Purecane sugar substitutes and everything works for me.. VERY LOW CARB and the flavors are devine! THANK YOU! More almond and coconut flower recipes please!!!
Did you really mean Tbls rosewater and vanilla?
So pretty and simple. I love the idea of rosewater.
So simple and lovely! Yay for rhubarb season!
Excellent! I adore rhubarb and crumbles are one of my favorite types of desserts!
Oooh I'd never thought to pair rhubarb with rosewater but have to try it. I've only come to love rhubarb in the last few years too, but it's so good. I don't know why I was neglecting it before.
I love that first image of the rhubarb too. Just gorgeous!
Wow - beautiful! I love rhubarb (and think it's absurd that it's actually considered a fruit), and am actually planning a classic strawberry rhubarb crumble for the weekend. I've never thought of rosewater and rhubarb, but they do sound like they'd get along rather splendidly! 🙂
I totally love rhubarb and to match it with rosewater is pure genius. O love the almond meal topping...def a great gluten free dessert.
Oh dear! I wish I could take a bite of that right away. Can only imagine how delicious and flavorful it must be.
I always celebrate spring with a rhubarb and strawberry crisp seasoned with fennel seeds. I love the idea of rhubarb romancing rosewater, and look forward to trying this flavor combo.
What a great gluten free dessert and a perfect combination of flavours
I was given rhubarb far too often as a child. Hated it with a vengeance and have never quite reignited the friendship! But, I am certain the dishes I was forcefed never ever contained coconut flour, almond meal or rosewater 🙂 ! Time to give this fruit/vegetable another try, methinks!
I adore rhubarb! I finally tried rosewater a few months ago, it was so lovely! This recipe sounds like a gorgeous flavor combination:-) Take care, Terra
Such a pretty crumble!
I am totally in love with rhubarb. I just wish it would be available for a longer period. Having said this... this looks absolutely amazing! Combining rosewater and almonds with the rhubarb sounds like a match made in heaven!
Divine! This crumble is perfect.