Rhubarb & Berry Crumble

ADAPTED FROM:
Book: Gluten Free Cooking
Author: Sue Shephard
Page: 129
Recipe: Blueberry and Rhubarb Crumble

RECIPE:
700g Rhubarb Stalks (cut into 3cm pieces)
1/2 cup of Granulated Sugar
2 x 425g tins mixed berrys* or blueberrys in syrup, drained
*e.g Blueberrys, Cherrys, Raspberrys
3 tablespoons pure icing sugar
3/4 fine rice flour
1/2 cup brown sugar
2 tablespoons desiccated coconut
60g dairy free butter e.g Vitalite
Alpro Soya custard to serve

1. Preheat the oven to 180C. Grease a 20cm/8 inch square or round baking dish
   
2. Combine the rice flour, brown sugar and dessiccated coconut in a bowl and roughly mix together. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Place the mixture to the side for later use.
   
3. Combine the rhubarb and Granulated Sugar in a large saucepan of boiling water and cook for about 10 mins or until tender. Cool in the liquid for 10 minutes (this helps retain the rich red colour). Drain
   
4. Place the cooked rhubarb, drained berrys and icing sugar in a bowl and stir until well combined. Spoon the mixture into the baking dish.
   
5. Sprinkle the 'breadcrumb' mixture evenly over the fruit in the baking dish.
   
6. Bake for 30 minutes or until Golden-ish brown. Serve with Cold Custard.

NOTES:
Serve this dessert to your wheat-eating friends and they will never know its wheat free, infact my family found it nicer than any wheat filled crumble! You could adapt this dish to make any other fruit filled crumble e.g apple crumble (stew the apples in a pan with sugar first). This is mouth-wateringly scrumptious and i can bet you will go back for seconds! (serves 8 small portions or 4 large portions).