Light and gluten-free strawberry-rhubarb crumble

In our house, crumble has a childhood flavor! My mother discovered it during her travels in Great Britain, and she prepares us some since we are very small. We taste it still warm, or even just out of the oven with custard. It melts in the mouth and warms the belly, but it can also be enjoyed cold in summer. Gluten-free flours are particularly suitable for crumble dough because they tend to crumble a little.

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INGREDIENTS:

Topping:

• 4o0 g strawberries + 50 g sugar

• 400 g rhubarb + 50 g sugar

Crumble dough:

• 65 g. cane sugar

• 65 g of rice flour

• 65 g almond powder

• 70 g of almond puree

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Recipe:

1. Wash the fruits and cut them into pieces: strawberries in half or whole if they are small, rhubarb in sections. Add the sugar and mix.

2. Preheat oven to 170°C.

3. In a large bowl, mix the sugar, rice flour, almond powder and almond puree with your fingertips until you have a slightly sticky, sandy texture.

4. Arrange the rhubarb and strawberries in an ovenproof dish and cover with the crumble. Place in the oven for one hour, and enjoy while still warm!

The little + :

Prepare a custard and serve it with the crumble, it's excellent! You can also add whole almonds or hazelnuts to the dough, they will roast, give crunch and a very good taste to the crumble.