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 it with 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, 200.c for about 25 minutes or until the topping is golden brown and bubbling.
You can make this desert with all sorts of fruits: apples, apple and blackberries, pear, plums. It is delicious served with dairy free ice cream (we love the Bressant and Drurys coconut milk ice cream) or hot custard. We use Birds custard powder mixed with Oatley!