A dessert crumble bar made with a shortbread base, oat crumble top and a deliciously fruity layer of rhubarb, strawberry and blueberry compote. Perfect served with custard, ice cream or cream.
220gplain gluten free flour blendI used Gluten Free Alchemist blend A - See NOTES
½tspxanthan gum
pinchfine sea salt
135gunsalted butter (or dairy free alternative)cold and cubed
100ggolden caster sugar
Fruit Compote Layer
400gfresh rhubarbcut into chunks (approx weight)
400gstrawberrieshulled (approx weight)
2 to 3tbspsoft light brown sugar
handfulfresh blueberries
Crumble Top
100ggluten free oat flourEasy to make at home - See NOTES
80ggluten free rolled oats
80gunsalted butter (or dairy free alternative)cold and cubed
70gsoft light brown sugar
2tbsproasted chopped nutsoptional
+ about a quarter of reserved base dough.
Instructions
Shortbread Base
Base-line an 8 inch (20 cm) non-stick square tin (approx 5 cm/2 inch deep) with baking paper. Alternatively spray the base with non-stick baking release spray.
Preheat the oven to 180 C/350 F/Gas 4.
Weigh and mix in a large bowl the flour, salt and xanthan gum.
Rub the butter into the flour until it resembles fine bread crumbs.
Add and stir in the caster sugar.
Remove ¼ of the mixture to a separate bowl and set aside (to be added later to the crumble topping).
Press the remaining mixture together with hands to blend and form a loose dough.
Tip the dough mixture into the base-lined/greased tin and press using the back of a spoon until even in the base of the tin and reasonably firm.
Bake the base in the pre-heated oven for about 20 minutes, then remove and set aside to cool while you make the fruit and crumble layers.
Fruit Compote Layer
Place your prepared rhubarb and strawberries (NOT the blueberries) with the brown sugar into a saucepan and gently heat, stirring, to bring to a simmer.
Continue to simmer, stirring frequently until the mixture has reduced and thickened to an almost jam consistency.
Remove from the heat and set aside to cool.
Oat Crumble Top
Place the oat flour and oats in a large bowl and mix together.
Add the butter cubes and rub into the flour until the mixture resembles coarse bread crumbs.
Add the sugar, nuts (if using) and reserved dough from the base mix and stir through.
Squeeze with finger tips until the mix has a slightly clumpy texture.
Set aside.
Putting It All Together
Re-heat the oven to 180 C/350 F/Gas 4.
Spread the fruit compote layer on top of the shortbread base.
Sprinkle the blueberries on top, followed by the oat crumble mix.
You may wish to sprinkle a little extra brown sugar (optional) on top before placing the tin back in the oven.
Bake for a further 20 to 25 minutes until golden.
Take out of the oven and allow to cool completely in the tin, before removing and slicing into portions.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Instructions for making gluten free oat flour at home and Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.
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