rhubarb & grapefruit brown butter crumble
This rhubarb & grapefruit brown butter crumble is a great way to use up all that rhubarb growing on our homestead. My version is gluten-free & vegan but feel free to use high quality organic butter & flour if it works for you! It's delicious both ways.
Ingredients
- 2 cups rolled oats
- 1 cup gf flour
- 1/2 cup maple syrup
- 2 tsp vanilla bean paste
- 1 stick vegan butter
- sea salt
- 4 cups chopped rhubarb (chopping into 2 x 2-ish cm pieces)
- juice from 1/2 a grapefruit
- zest from 1 grapefruit
- 1/2 - 3/4 cup cane sugar (depending on how sweet you like your desserts)
Instructions
Preheat oven to 375F. Add the chopped rhubarb to a large mixing bowl with the grapefruit juice, 1/2 the grapefruit zest and cane sugar and let rest while you're prepping the crumble topping. Melt butter in a saucepan on the stove top over medium heat and add the vanilla bean paste. Stir the butter the entire time to keep it moving allowing the butter to foam and sizzle around the edges. After 5–8 minutes the butter will turn golden brown. Immediately remove the pan from heat and pour the butter into heatproof bowl to stop the cooking process. Mix rolled oats and flour in a mixing bowl then pour in the brown butter, remaining grapefruit zest & maple syrup, mixing well and allow to cool slightly. Place the rhubarb mixture at the bottom of a pie tin or round baking dish and top evenly with the crumble and finish with a little flakey sea salt. Bake for 45 - 50 minutes and serve with vanilla ice cream or coconut yoghurt.
for 45 - 50 minutes
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/rhubarb-grapefruit-brown-butter-crumble/