It seems that quite a lot of the time, shop bought packets of gluten free biscuits are a mass of crumbs when we open them. Given their cost and being of a thrifty Northern persuasion, methods to use them up are sought. So, when we found one of our favourite packs of Lazy Days Ginger Snaps were already beginning to crumble it gave us an idea. We'd had a bundle of rhubarb in the veg box and thought we'd try to make 'something' tasty. Being the type of 'cooks' that opt for simple stuff with very few ingredients, it was then a question of whether to go with rhubard fool or rhubarb crumble... in the end we went for a 'combo pud' as you will see.
The ingredients were simply - rhubarb, honey, rice milk and custard powder, gluten free ginger biscuit crumbs and some double cream for decoration (for Sous Chef J)... you can leave out the cream if you want/need a dairy free pud.
Preparing the rhubarb was a matter of washing, peeling and slicing. This was placed in a stainless steel pan together with about a tablespoon of runny honey and a dash of water. A tight fitting lid was placed on the pan and the rhubarb was cooked over a low heat until it began to soften. At this point, the heat was turned off and the mix was left to one side to cool.
Meanwhile, the custard was made. We used about half a pint of rice milk and a tablespoon of custard powder. A bit of milk was added to the custard powder to make a paste. Then, having heated the milk to almost boiling point, the warmed milk was added to the paste, then the whole lot was put back in the pan and heated, over a moderate heat, stirring all the time until the custard thickened. This was also set to one side to cool.
Whilst the rhubarb and custard was cooling, the ginger biscuits were turned from bits to crumbs. Sous Chef J made full use of a rolling pin to assist the crumbling process.
Finally, it was time to assemble... so we found a few jam jars to use for our 'rustic' presentation and some smarter glasses for the 'posh' puds.
Assembly entailed layering the rhubarb in the bottom, adding some custard (carefully or else it can sink) and finally topping with the ginger biscuit crumble.
For the full 'posh' presentation in the martini glasses the crumble was topped a trio of whipped double cream "eggs".
The end result was clean crockery which is always a good sign.
The rustic presentation in jars would make a good pud for taking on picnics - although ours didn't last long enough to make it out into the sunny UK weather! A simple free from pud that isn't chocolate or a piece of fruit.
The tomatoes were washed and chopped.
Having found a small lemon in the fridge, we used a reamer to juice it.
The parsley was roughly chopped, added to the bowl with the other ingredients and the lemon juice was added and mixed through.
1.8kg tomatoes, washed and chopped
Having chopped and chopped and chopped the tomatoes and onions, they were placed in our huge chutney pan... the apple was also added, as was 300ml of the vinegar. This was then cooked over a medium heat until the contents were soft (took about 30 minutes).
We started by gathering together the ingredients:-
Preparing the rhubarb was a matter of washing, peeling and slicing. This was placed in a stainless steel pan together with about a tablespoon of runny honey and a dash of water. A tight fitting lid was placed on the pan and the rhubarb was cooked over a low heat until it began to soften. At this point, the heat was turned off and the mix was left to one side to cool.
Meanwhile, the custard was made. We used about half a pint of rice milk and a tablespoon of custard powder. A bit of milk was added to the custard powder to make a paste. Then, having heated the milk to almost boiling point, the warmed milk was added to the paste, then the whole lot was put back in the pan and heated, over a moderate heat, stirring all the time until the custard thickened. This was also set to one side to cool.
Whilst the rhubarb and custard was cooling, the ginger biscuits were turned from bits to crumbs. Sous Chef J made full use of a rolling pin to assist the crumbling process.
Finally, it was time to assemble... so we found a few jam jars to use for our 'rustic' presentation and some smarter glasses for the 'posh' puds.
Assembly entailed layering the rhubarb in the bottom, adding some custard (carefully or else it can sink) and finally topping with the ginger biscuit crumble.
Having seen big cookies on offer in the supermarket, Sous Chef J was inspired to make up a recipe to see if he could have big, Gluten Free cookies too. This is the result of his efforts. It's a simple recipe, with just a few ingredients and can also be sugar free too. He called it Lunar Cookies as it fitted in with the Solar System theme that we were learning about at the time.
Here are the ingredients. And the recipe was hastily scrawled on a piece of paper...
Today, we made half the quantity and then split the 'base' mix into two... making big, lunar cookies by decorating with Gluten Free, Dairy Free chocolate beanies and then added a handful of sultanas to the rest to make 6 smaller, sugar free cookies.
The cookies were formed on non-stick baking trays by placing a spoonful on the tray then patting into shape by hand.
As you can see... the cookies look very inviting and we never have them around for long! However, they do keep well in an airtight container and we have been told by non-GF kids that they think they are yummy too.
