My sister recently gave me this recipe and suggested I could easily adapt it for my son. I made it at the weekend and it is such an easy and quick dish to make. Rhubarb is very high in calcium too. We all loved this allergy-friendly rhubarb and raspberry crumble with a large side of dairy-free custard!
200g plain flour/flour of your choice
pinch of salt
150g dairy-free butter/margarine
200g soft brown sugar
500g fresh (or frozen) rhubarb
125g fresh (or frozen) raspberries
3 tablespoons orange juice
Mix the flour and salt in a bowl, add the butter and rub it in with your fingertips until you get a breadcrumbs consistency. Stir in 150g of the sugar.
Mix together the rhubarb, raspberries, remaining sugar, and orange juice and put into a buttered dish. Sprinkle over the topping and cook in a preheated oven at 200.c for about 25 minutes or until the topping is golden brown and bubbling.
You can make this dessert with all sorts of fruits: apples, apple & blackberries, pear, plums.
It is delicious served with dairy-free ice cream (we love Swedish Glace or the Bressant and Drurys is lovely if you are soya free) or hot custard. We love Oatly vanilla custard but there are many options if you can’t have gluten.
If you are looking for more calcium sources for your dairy-free child, you might like this article. Click here