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Dairy free Rhubarb and pistachio Crumble

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

ingredients

serves 8
600 g (1 lb 3 oz) 4 1/2 cups of fresh trimmed rhubarb, washed and chopped
4 tablespoons of sugar
3/4 teaspoon of ground cinnamon
2 whole cloves
2 tablespoons of ginger wine or ginger cordial
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
85 g (3 oz) 9 tablespoons of rice flour
85 g (3 oz) 1 cup of millet flakes
4 tablespoons of demerara sugar
100 g (3 1/2 oz) 3/4 Cup of shelled pistachio nuts, roughly chopped
Sugar for sprinkling

method

1. Preheat the oven to 190°C (375°F) Gas mark 5

2. Put the rhubarb, sugar, cinnamon, cloves and ginger wine or cordial into a deep pan and cook gently until just soft.

3. Stir occasionally to prevent sticking.

4. Make the crumble in a bowl by rubbing the margarine into the flour and millet flakes with your fingertips.

5. Stir in the demerara sugar and nuts.

6. Remove the cloves from the rhubarb and discard.

7. Spoon the fruit into an ovenproof pie dish, leaving behind the excess juices.

8. Pour the crumble over the fruit and sprinkle the top with the sugar.

9. Bake for 40 minutes, or until the crumble is crispy and the rhubarb is bubbling up. Serve hot with Zabaglione or some Dairy free vanilla ice-cream.

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