Recipe Rhubarb crumble with oats and brown sugar

This homemade, gluten-free rhubarb crumble is topped with a mixture of oats and brown sugar! The rhubarb becomes sweet and candied during baking. Easy to prepare, it cooks equally well in the oven or on the barbecue.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Yield: 6 servings

INGRÉDIENTS

• 5 cups (575 grams) rhubarb, cut into 2.5 cm (1-inch) pieces on the diagonal
• 1/2 cup organic cane sugar
• 2 tablespoons tapioca starch
• Juice of 1 lemon
• 1 1/2 teaspoons vanilla extract
• A pinch of fine salt

Topping

• 1/2 cup old-fashioned rolled oats (55 grams)
• 1/2 cup oat flour (50 grams)
• 1 tablespoon tapioca starch
• 1/4 cup raw pumpkin seeds, finely ground, or almond flour (I use a coffee grinder for the pumpkin seeds) squash)
• 1/4 cup raw sunflower seeds
• 1/3 cup loose brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cinnamon
• 5 tablespoons unsalted butter, melted

PRÉPARATION

1. For oven baking, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
2. Mix all the filling ingredients together and let them rest while you prepare the crust.
3. In a separate bowl, whisk together all the filling ingredients except the butter. Then, stir in the melted butter and mix well.
4. Pour the filling into a 23 or 25 cm baking dish or a 25 cm cast-iron skillet.
Cover with the crumble, leaving a 1.25 cm (½ inch) border around the edges to allow the rhubarb to show.
5. If using a conventional oven, place the dish on the middle rack and bake for approximately 40 minutes, until the fruit is tender and bubbling and the top is golden brown.
6. Barbecue cooking: Light the left and middle burners, leaving one side of the barbecue unlit. Preheat the rest of the barbecue to 200°C (400°F). Once the temperature has stabilized, place the dish on the unlit side of the barbecue and cover it with aluminum foil. Close the barbecue lid. Cook for 20 minutes. Then remove the foil and rotate the dish clockwise. Close the lid. Continue baking for another 25 to 30 minutes, until the top is crisp and lightly golden.
7. Let cool for 20 to 30 minutes before serving with vanilla ice cream.