Description
This simple seasonal dessert is made with sweet and tart rhubarb and topped with a crispy layer of caramelized oats.
Ingredients
Scale
- Crumble:
- 1/2 cup gluten-free rolled oats
- 1/4 cup millet flour
- 1/4 cup oat flour
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 6 tablespoons cold butter
- Filling:
- 4 cups rhubarb [diced]
- 3 tablespoons corn starch
- 3 tablespoons gold rum
- 1/2 cup coconut sugar
- juice of 1 large lemon
Instructions
- Preheat the oven to 350º.
- In a medium bowl, combine all of the ingredients for the topping. Use your hands to mix the butter well. Refrigerate while you prepare the filling.
- Chop rhubarb into small pieces, about the size of your pinky nail.
- In a medium bowl, combine rhubarb, corn starch, rum, coconut sugar, and lemon juice. Stir until the rhubarb is coated.
- Spoon filling into 8 ounce oven safe ramekins until 3/4 full. Fill the rest of the way with the topping.
- Place ramekins onto a parchment or foil-lined baking sheet and bake for 45 minutes.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert