Gluten-free rhubarb crumble
Ingredients
85 g corn starch
25 g buckwheat flakes
25 g millet flakes
80 g Dansukker Cane Sugar Granulated
1 tsp Dansukker Vanilla Sugar
50 g chopped hazelnuts
100 g butter or margarine
500 g rhubarb, chopped
100 ml Dansukker White Syrup
12 g potato starch
Instructions
Combine the dry ingredients in a bowl. Add the butter/margarine cut into pieces and rub everything together until the mixture resembles breadcrumbs. Simmer the rhubarb and syrup in a saucepan until the rhubarb is slightly softened. Stir in the potato starch. Pour the rhubarb into a greased pie dish. Sprinkle the crumble over the top. Bake in the centre of the oven at 200 °C for approx. 15 minutes.
The rhubarb can be replaced with other fruit or berries.
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