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My boyfriend is in Ohio all week for work. Although we’ve had a fair amount of time apart in the last six months, it’s the first time in a long while that I’ve been at home while he’s been away for more than a day or two at a time.

After he left early on Sunday morning, I was trying to remeber what my life felt like before we met. Given that we’ve been together now for over five years, and living together for four of those, I think it’s almost inevitable that the “before” has faded in my memory, replaced by the relevance of the life that we have built together.  I thought that I would feel unsettled without him here; that I’d end up drifting around without any sense of purpose, unused to the quiet and the solitude.

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Actually, it took about 10 minutes for me to slip very happily back into my single-lady ways. My iPad and a stack of food magazines have taken up residence in his side of the bed. I’m back to sleeping with the TV on, a habit that I got into when I was younger which I’ve never really shaken off. Now that I don’t have to co-ordinate with anyone else’s bathoom habits, getting ready for work takes me half the time it usually does.

One thing that definitely hasn’t changed is that what I consider a fairly low-effort dinner when there’s two of us, feels like an indulgence when I’m cooking for one.  I wouldn’t say that we tend to eat extravagently, particularly during the week. Like a lot of people, our meals tend to be a slightly eclectic mix of staple recipes, picking and choosing from different cuisines – enchiladas one night, thai green curry the next.  On nights when I’m feeling uninspired, we’ll often have a risotto made out of whatever happens to be lurking in the fridge. But when it’s just me, even the prospect of chopping an onion seems like too much of a bother.

I remember during my final year of auditing in the pre-boyfriend days, working long hours at a client out of London.  At the weekend, I would make a big apple crumble and that would form the basis of my dinner for the rest of the week; a bowlful heated in the microwave for a couple of minutes and eaten in front of the TV.

Now that I’m older and wiser, I realise that a bowl of crumble does not form a partuclarly well-balanced dinner, particularly when working long hours as I have been recently, so I’ve been trying to make sure that I don’t regress to my solo eating habits.  I’ve been eaking out whatever is left of the pasta e fagilio that I made at the weekend from Ashley’s brilliant book, Date Night In, and ensured that there are enough greens and vegetables in my fridge to shame me into not ordering pizza when I feel like I can’t be bothered to cook. All of which is really just a way for a slightly more sensible me to justify having a bowl of crumble every night.

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rhubarb, millet and almond crumble {gluten free}

Yield: Serves 4 - 6

Crumble is relatively forgiving - you can generally use less or more of any of the ingredients and you're still end up with something crumble-like. That said, this is the ratio that I generally use and it tastes just like my grandmother used to make (albeit, she never would have thought to use millet flakes). If I'm making this just for us, we generally get 6 portions out of it. If I was serving to guests, I'd probably only get 4. Forced rhubarb is just coming into season here in the UK; it's more delicate (and pink!) than the rhubarb you get during the Spring/Summer and you need a lighter hand with the sugar.

Ingredients

    For the filling:
  • 450g (about 4 stalks) rhubarb
  • 1 - 2 tablespoons sugar
  • For the crumble:
  • 160g (1 1/2 cups) millet flakes
  • 90g (a little under 1/2 cup) demerara sugar
  • A pinch of salt
  • 115g (1 stick) unsalted butter, cold and cubed
  • 25g (1/4 cup) flaked almonds, plus more for scattering on top

Instructions

  1. Preheat the oven to 180C/350F (fan). To start, prepare the rhubarb by washing and removing any leaves and the woody bit at the bottom. Chop the rubarb into 1-inch chunks and place in the bottom of a 9-inch round baking dish (or equivalent). Sprinkle with a spoonful of sugar; a little more if you have a particular sweet tooth or are using particularly tart rhubarb.
  2. Make the crumble topping by placing the millet flakes, sugar and salt in a large bowl. Add the cubed butter and rub it into the dry ingredients with your fingers until you have something that resembles large breadcrumbs. Add the flaked almond and fold through with your hands.
  3. Scatter the crumble topping over the rhubarb and add a few more flaked almonds to the top for decoration. Bake for 35 - 40 minutes until the rhubarb is bubbling and the topping is golden brown. Serve warm with cream and/or ice cream.

Notes

In the UK, millet flakes are available from Holland & Barrett. They're smaller than oats and tend to crumble a little more so what you end up with is a mixture of flakes and flour which adds a nice texture to the topping.

http://londonbakes.com/2015/01/rhubarb-millet-and-almond-crumble-gluten-free.html

 

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31 Responses to "rhubarb, millet and almond crumble {gluten free}"
  1. Being left on your own for a while can definitely be a good thing! Like you, I eat a lot simpler, but really enjoy my time alone. I was alone yesterday and would have loved to have this!!

  2. Abby says:

    Oh, I just love this crumble, Kathryn! Such delicious flavors, and I adore you photos :)

  3. cynthia says:

    Oh, this crumble! It looks incredible. I’d definitely be having this for dinner if B2 went out of town. Thanks so much for sharing this beauty.

  4. Kathryn, I swear to god that we lead parallel lives. My boyf of 4 years has been spending a lot of time flying between Portland and NYC, and I’ve spent his absence reverting back to my single lady habits. Lots of watching Friends and Gilmore Girls on Netflix, lots of sleeping in the middle of the bed surrounded by mountains of pillows. It’s funny how easily it comes back!

    This crumble looks amazing, btw.

  5. i’m getting ready for some time out of town myself, leaving my partner at home alone for a week. i had toyed with the idea of making some food ahead to freeze (not that he can’t cook, but he doesn’t often take time to plan meals and make sure he’s got stuffed prepped ahead of time. it’s all a bit more off the cuff for him, i think). then i figured he’d probably appreciate the opportunity to be left to his own devices and rattle around in the kitchen in whatever way makes sense to him at the time. :)

    love your pairing of the sweet tart rhubarb with grainy millet and i love how simple and uncluttered this crumble is. it’s exactly the type of recipe i’d gravitate towards if i found myself making more sweet things. beautiful!

    enjoy the rest of your week!

  6. Charlie Rolt says:

    Perfect! That’s Sunday night dessert for the in-laws sorted! Thank you!

  7. Lindsey says:

    i am totally with you on the single-lady habits! whenever frank is out of town for work it is a totally different flow around here! unfortunately, i never make sweets when he’s not here, but i think that’s going to have to change – this crumble is giving me tons of inspiration! and ashley’s book is so clever and beautiful! i’ve been enjoying cooking from it. all the best to you, dear! xo

  8. Karen says:

    Love the delicious pictures. I’ve been into eating “puffed” millet with coconut milk in the morning. Can’t wait to make something with flakes. Could you suggest a different fruit and proper amount to use in this crumble? Thanks and enjoy your quiet time!!

    • kathryn says:

      Hi Karen, I tend to think you can make a crumble with anything! If rhubarb isn’t around where you are, I would probably use apples (the same weight = 4 – 5 apples, peeled and cubed) or an equal weight of frozen berries. The amount of sugar should be about the same, maybe a little more if your apples are a bit tart. Hope that helps!

  9. I like your “single lady” style! Crumble for dinner sounds like my kind of dinner. I have never used millet flakes before – now inspired to try them out!

  10. Sues says:

    This is definitely the perfect dinner… I’m SO the same way when my husband is out of town!

  11. Teffy says:

    Yummy! I’ve actually been craving rhubarb crumble (no idea why, but it’s very specific) and I’m taking this as a sign that I’m meant to eat it, now!

    {Teffy’s Perks} X

  12. Oh I’m so happy to see you posted this recipe here! I was drooling over your Instagram the other week. And I totally hear you on slipping back into single lady days – I do the same whenever Scott goes out of town, fall right back into those old solo habits ;). Now I just need to find rhubarb!!

  13. Gorgeousness! I have rhubarb crumble scheduled for next week – great minds :-) x

  14. Jenny @ BAKE says:

    I am so terrible at cooking just for one, I have had more than my fair share of crumble for dinner nights. I find homemade soup is a good alternative, make a big batch at the weekend and then vary simple toppings (herbs/cheese) to make it slightly different. I lvoe the sound of this topping, I will have to try it next time I make a crumble.

  15. Mihl says:

    I think it’s great to have some alone time from time to time. I’d probably use it as an excuse to eat crumble for breakfast, lunch, and dinner!

  16. Lovely, I adore crumble and rhubarb is one of my absolute favourites, along with plum. Yours looks fabulous!

  17. I am exactly the same – when I am on my own and my husband is out for work dinners etc, I hardly make myself a bowl of porridge! But I have clear memories, too, of when I was a student and had a ‘crumble day’ when I would make one and eat it for breakfast, lunch and dinner! I would gladly do that tomorrow with this crumble of yours…I happen to have rhubarb from Yorkshire, beautiful and shiny and bright, waiting in the fridge. I think its moment has come :) x

  18. Erika says:

    Yes!!! As a newly-minted singleton, I thought life without my boyfriend would be weird, but I reverted straight back into my single lady ways as if on autopilot! And cooking for myself has definitely required less effort, though I haven’t resorted to dessert for dinner yet….but it’s such a tempting possibility because if not now, when? LOVE the look of this gorgeous crumble!! <3

  19. Agness says:

    I’ve tried a lot of different millet recipes, but this one wow it looks absolutely yummy and I’m so glad I found it here! I’ve been pretty obsessed with the millet recently!!

  20. Izy says:

    Given that I have been known to eat pancakes with maple syrup for any meal I can, it’s a legit prospect that I’d eat this crumble for dinner!! Also major thanks for the millet flakes note – I’m always looking in the High Street Ken/Fulham Whole Foods for puffed and flaked amaranth/millet and they just DON’T sell them!? Holland & Barrett it is!

  21. Skye says:

    Oh my goodness, I love sleeping with the telly on too. But my husband absolutely hates it so I’ve sort of had to give it up. Nothing wrong with subsisting off crumble – especially one that looks as yummy as this! Xx

  22. Amanda Paa says:

    is it bad that i kind of like drifitng into single lady ways when my partner leaves too? the house is clean, i can eat however i want, get up early without waking him and watch tv instead of sports…. :) and yes, often times dessert for dinner. i love rhubarb and this reminds me i have some that i froze this summer that needs to be used. yum. xo

  23. Katie says:

    Oh, I love those single lady weeks. Having lived with my fella for just about 11 years now, I relish the alone time and fully jump into single lady behaviour (which for me involves a lot of Grey’s Anatomy, red wine, and frozen pizza). Love the looks of this crumble, and I think I’ll challenge myself to eat better during an upcoming singleton weekend. I like your strategy of a fridge full of green things!

  24. Kate says:

    Hello! I would love to try to bake this recipe, but I am in US and I have tried to find millet flakes in five various good health/whole food stores and no luck. If you were going to use flour, would you still use 160 grams? Or a different amount?

    • kathryn says:

      Hi Kate, apologies for the delay in replying and I’m sorry you can’t find millet flakes! When I make crumble with flour, i use about the same ratio so 160g is about right. It tends to be fairly forgiving though : )

  25. This looks so good!! I love a good crumble! :)

  26. laura says:

    I love rhubarb its my absolute favourite!

  27. Sini says:

    Somehow I’ve totally missed this post but anyway… Isn’t it funny how cooking for oneself doesn’t feel the same as when you’re cooking for others as well? I have to confess that I just hate cooking for myself only. And I don’t like to eat by myself (it always ends up being me and the tv or me and a book or me and a magazine). There’s just something that makes me feel uncomfortable. But sweet things are something else. Baking never feels “too much” or “not worth the effort”. And it never makes me feel odd when eating it all alone! I wonder why… But enough of that talk.
    This crumble! Kathryn, this sounds so utterly wonderful; crumble never disappoints. Millet works really great and I think I have some rhubarb from last year in the freezer… Tonight, all I want is rhubarb crumble. xx

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