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Gluten Free Rhubarb and Pear crumble



6 portion(s)

Crumble fruit

  • 400 grams rhubarb, Chopped into 1-2cm pieces
  • 6-8 Semi-ripe Pears, Peeled, cored and sliced into 3mm
  • 40 g rapadura or brown sugar
  • 3 Pitted dates (optional) add 20gm extra sugar if not using, Roughly chopped
  • 100 g Boiling water

Crumble topping

  • 120 g raw almonds
  • 20 g Quinoa flakes
  • 40 g Shredded coconut
  • 40 g rapadura or brown sugar
  • 1/2 teaspoon cinnamon powder
  • 60 g Butter or 50 g coconut oil

Recipe's preparation

  1. Place almonds, quinoa flakesand shredded coconut into Closed lid

    Chop 3-4 secs speed 6

    Add 40gm rapadura sugar, butter and cinnamon

    Mix 6 secs spped 4 or until resembles bread crumbs - set aside 

  2. Crumble fruit
  3. Place chopped rhubarb, sliced pears, chopped dates, boiling water and 40gm rapadura sugar into Closed lid

    Cook 7 minutes, 100occounter-clockwise operationspeed 1

    Pour into pie dish and evenly spread the crumble topping over the top.

    Cook for 15-20 minutes or until topping is lighlty toasted.

    Serve with 1 quantity of everyday cookbook custard (using gluten free cornflour) Pg 54, vanilla yoghurt, cream or ice-cream.  



Can replace the butter with 50gm of coconut oil to make this gluten and dairy free, just make sure the coconut oil is solid not liquid. Try adding some raspberries for addition colour and flavour

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I really liked the flavour combo of pear &...

    Submitted by Melinda Hutchison on 26. May 2018 - 18:18.

    I really liked the flavour combo of pear & rhubarb, I had to cook my fruit for an extra 5 minutes because the rhubarb wasn't cooked, I had it in about 2cm chunks and I found my crumble sunk into the fruit mixture... Not sure what happened 🤔

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • I always add Shredded coconut to any recipe...

    Submitted by jacklaori on 9. June 2017 - 21:20.

    I always add Shredded coconut to any recipe. Actually, with it, there's a paradise like smell. 5 years ago, I wrote reviews on food and different cultural traditions of eating and now, food term papers are popular, so students from the US colleges buy term papers cheap on Cooking too.

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  • This recepie is fantastic,

    Submitted by annaw@modisto.com.au on 11. August 2015 - 20:47.

    This recepie is fantastic, and the best thing about it is the crumble topping, it's the best! 

    Thank you for sharing.  

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  • Yummy crumble. I used coconut

    Submitted by maisey59 on 1. June 2014 - 13:43.

    Yummy crumble. I used coconut oil in the crumble and didn't have quite enough rhubarb, so I made the rest up with strawberries.  tmrc_emoticons.;)

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  • Simply yummy!!I didn't have

    Submitted by Mimmeth on 19. May 2014 - 12:16.

    Simply yummy!!I didn't have the quinoa flakes so I substituted some extra almonds in and the crumble still tasted amazing - Also used butter made from EDC within the crumble!!Super easy and delicious dessert that everyone enjoyed. This one will be added to the family favourites list for sure!!

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