Apple and Rhubarb Crumble

Gluten, dairy and egg free
4 – 5 stems rhubarb, top and tailed and cut into 2 -3 cm pieces
1/2 cup brown sugar
25 gms dairy free margarine (or butter)
4 apples, peeled and roughly sliced
1 teaspoon cinnamon
1 tablespoon lemon juice
1 cup quinoa flakes
1/2 cup caster sugar
1 cup Gluten free grocer baking flour
100gms dairy free margarine (or butter)
2 tablespoon maple syrup
Preheat oven to 190C
In a greased baking dish place the rhubarb, margarine and sugar. Mix together then place in the oven for 10 minutes or until rhubarb is softened. Remove from oven and add the apple cinnamon and lemon juice and mix together.
To make the topping place the quinoa flakes, caster sugar, flour, margarine and maple syrup in a food processor and pulse until the mixture resembles coarse crumbs with small lumps.
Sprinkle topping evenly over base and bake for a further 20 minutes or until the topping is golden brown.

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