Category: Dessert

Gluten Free Rhubarb Crumble

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

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To me, rhubarb says spring!  This Rhubarb Crumble has been a family favorite for so many years.  Way back when, my husband would pick the rhubarb fresh from our backyard garden and it was just wonderful!  These days, our harvesting is done at the grocery store, but it always brings back those memories.

In this recipe, I threw an apple into the usual mix of rhubarb and strawberry, and it worked so well, I think you could add just about any fruit you like, and it would be delicious.

The Lazy Gastronome

 

When shopping for rhubarb, be sure to choose stalks that are firm and vibrantly colored.  If the outer skin of the rhubarb is tough and stringy, you can easily peel some of it off.  Young, slender stalks are less likely to need peeling, but you may need to buy a few extra.

6 Servings

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Ingredients:

For the filling:

For the topping: 

Preparation:

In a large bowl, combine 2/3 cup granulated sugar and 2 tbsp. cornstarch.  Peel and dice the apple and chop the rhubarb into 1/4″ slices.  Toss the rhubarb and apples with the sugar and cornstarch mixture.  Refrigerate while you prepare the crumble topping.

In a small bowl, combine the flour, oats and sugars.  Chop the butter into cubes.

Working quickly, cut the butter into the topping mixture using a pastry cutter, firm spatula, or 2 butter knives.  You can even use your fingers to incorporate the butter into pea size pieces.

Preheat the oven to 375° and coat a square baking dish with cooking spray.  Add the apples and rhubarb then use a teaspoon to dot the strawberry preserves over the fruit.

Spread the topping evenly.

Bake for 45 minutes.  When done, the top should be lightly browned and bubbly.

Allow to cool slightly before serving.  Honestly, it’s delicious warm, room temperature or chilled!  Store in the refrigerator and it will be good for several days, but I don’t expect it to last that long…

Notes: ♪♫ For the preserves, I used Polaner All Fruit Strawberry, it is gluten free and sweetened only with fruit juice.

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Flourless Dark Chocolate Torte

Oh my!  Just look at this beautiful heart shaped chocolate torte.  It is a decadent dessert, worthy of a 5-star restaurant.  Perfect for Valentine’s Day, or any romantic celebration.  I still can’t believe I made it at home!

So many desserts are off limits for those of us with Celiac disease or gluten sensitivity.  If your valentine is gluten free, he or she will swoon when you bring this beautiful torte to the table, knowing they can safely indulge. ♥

You may be surprised to know that this cake is completely gluten free.  And a ganache is not that difficult to make.  I know, I was surprised too!

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Using toasted, ground almonds (not almond flour) is the secret to the amazing flavor and texture of this dessert.  Yes, it takes a little extra time and effort, but so worth it!

Years ago, I bought a set of heart shaped pans, just for this recipe! It was exactly what I needed to make a petite sized cake for two.  Unfortunately, that set from Wilton is no longer available but here’s something similar that you can get on Amazon.

The recipe has just enough batter to make 3 layers using a 6″ pan.

Ingredients:

  • 8.5 oz. good quality, gluten free dark chocolate wafers or bars, divided
  • 6 tbsp. butter
  • 3 extra large eggs
  • 1/4 cup sugar
  • 1/4 cup + 2 tbsp. brown sugar
  • 1/2 tsp. almond extract
  • 1/2 cup toasted almonds, ground fine in a food processor
  • 2-1/4 tsp. gluten free cocoa powder
  • 1/2 cup half and half or cream
  • 2 tsp. rum
  • cooking spray

 Preparation:

Melt 4 oz. dark chocolate with 6 tbsp. butter in a double boiler, whisking until smooth.  Set aside to cool before adding to the eggs (you don’t want to cook them).  Next beat together the eggs, sugars and extract.  With the mixer running, gradually add the cooled chocolate mixture, ground almonds and cocoa, and beat until well combined.  Pour into 3 pans (each pan is 6″) that have been misted with cooking spray.  I set my pans on a baking sheet to make it easier to transfer them to the oven.

Bake 15-17 minutes at 350º.  Cool in the pan for 5 minutes then transfer the layers to a rack.

When the layers have cooled to room temperature, make the ganache.

Place 4-1/2 oz. bittersweet chocolate (if using bars break into small pieces) in a medium bowl with the rum.  Heat the half and half (or cream) in a small saucepan, stirring frequently.  As soon as it comes to a boil, pour over the chocolate and whisk, whisk, whisk, until it is perfectly smooth.  Allow the ganache to cool 5 minutes.

Now arrange the first layer of the torte on a serving dish.  Pour a little of the ganache in the center and spread it outward to the edges with an offset spatula.  Top with the next layer of torte and do the same.

Next place the top layer and pour the rest of the ganache over it, letting it drizzle evenly over the sides.  Let the torte stand at room temperature for 2 hours or until the ganache is completely set.

Friends, this cake is sinfully rich!  Can you spy the ground almonds?  Yum! So delicious and filling, I was so pleased with how it came out.

Notes: ♪♫ A recipe is only as good as its ingredients, and that is why it is worth going out of your way to find quality dark chocolate.  Dark chocolate should be gluten free but as always, carefully check your labels and when possible, choose ingredients that are processed in a dedicated gluten free facility.

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