Rhubarb crumble | Vegan-Gluten free
Uppdaterat: 9 mars 2021
Hello my lovelies!
I have had a very calm Saturday, the sun was shining and I felt how my craving for a seasonal rhubarb pie was lurking around the corner. We do make our pies a bit different in Sweden than most are used to but I can assure they are lovely as well.
Serves 6-8 people.
What you need for the pie crumble:
125g of vegan butter
3dl (1 1/4 cups) chickpea flour
2 tbsp of water
1 pinch of salt
1dl (about 1/2 cup) dried frozen raspberries
A handful of almonds and walnuts (can be left out)
1dl (about 1/2 cup) sugar
1 tbsp tapioca powder
1 tbsp cinnamon powder
1/2 tsp vanilla
Half a lemon that we zest
Begin with making the crumble, sift the chickpea flour into your kitchen appliance and if you don't have one handy simply do the same into a bowl. Then add your butter, slice them in smaller pieces as it makes it easier for the machine then add the water, salt and begin mixing.
While it's mixing we can get to the rhubarb, I enjoy cooking the rhubarb so what I do is slice the rhubarb up and then I cook them in at a medium high heat in a pan then add the sugar, cinnamon and vanilla and cook until soften.
While it cooks we will get to kneading the pie crumble up so we can set in the fridge for a little, place it in a bowl and pop it in the fridge. Now back to the rhubarb, add the tapioca to thicken it up and then take it off the heat and add the most dried frozen raspberries (we will use some for decoration) and chopped nuts and mix it in. Leave it to cool for about 30min.
Pop on the heat on your oven to 225 Celsius (430 Fahrenheit) and get to assembling your crumble at the bottom of your baking tin you place your filling and then you make crumbles with your dough coating the top of the filling and then simply pop it into the over for 15-20min.
I enjoy decorating it with some dried frozen raspberries, just grind a couple in a mortal until rough and then pour it onto the crumble before serving. I had mine with whip-able soy.