To finish this meal with a lemon twist I made a Gluten Free Rhubarb & Strawberry Crumble with a dash of Meyer lemon.
Rhubarb & Strawberry Crumble
For 6 large individual portions
80 gr Amaranth flour
80 gr Quinoa flour
100 gr Ground Almonds (not quite as a powder to give a bit of crunch)
200 gr Organic Cane Sugar
90 gr unsalted butter
6 large fresh rhubarb stalks
Heavy whipping cream
Peel the Rhubarb stalks and dice
Clean and dice the strawberries
Place rhubarb and strawberries in individual ramekins
Prepare the crumble:
Mix all the flours, almonds, sugar and butter in a bowl using a fork or in a mixing bowl using the large paddle, add the juice of 1 Meyer lemon.
Place even amounts of the crumble on top of each ramekins.
Bake in pre-heated oven at 210 C/400 F for about 25 mn
Half way through the baking time pour a couple of TBSP of heavy whipping cream on top of the crumble and finish baking.
Serve with a swig of heavy whipping cream and enjoy warm.