Rhubarb & orange gluten-free crumble


A crumble is a dessert we often serve in winter time but I like to bake it all year round with a combination of different fruits.

With this recipe, the mix of orange and rhubarb: the zingy taste of those two ingredients contrasting with the sweetness of the crust… delicious !

I do add a lot of vanilla powder. Do you know that vanilla is a very good appetite and digestion facilitator, that it is valued for its antispasmodic and unbloating effects as well as for its aphrodisiac vertues?

Dear cooks, on your marks, set, GO !

For 4 people.


  • 600g rhubarb, peeled and diced
  • the juice of 2 organic oranges
  • 1 tbsp vanilla powder
  • 100g agave syrup
  • 250g gluten-free flour
  • 140g organic butter or vegan margarine + some extra butter to grease your baking ramekins
  • 25g almond flour
  • 1 cup almond milk or soy milk
  • 3 tbsp agave syrup
  • 1 egg yolk
  • 1 salt pinch
  • 1 can of coconut milk for the coconut chantilly (optional)


  1. In a pan, place the rhubarb, the orange juice, the vanilla powder and the agave syrup
  2. Cook the ingredients till they melt into a puree. Set aside
  3. Preheat your oven to 300°F
  4. Mix the ingredients for the dough
  5. Butter some oven proof ramekins.
  6. Place the fruit puree in the ramekins
  7. Top with the dough making crumbs with your hands (the dough will have a sandy texture)
  8. Cook the crumbles till their crust is golden
  9. Serve tepid or warm (add a coconut chantilly if you want)


The Pineapple Chef