Gluten Free Strawberry Rhubarb Crumble

I love rhubarb, they are springtime favourite, tart and full of flavor. They taste amazing pared with sweet strawberries, like this crunchy gluten-free strawberry rhubarb crisp. You can also make this dessert with frozen fruit all year round. Freeze some strawberries and rhubarb while in season, to enjoy a lovely spring crumble any time of year. Just mix the frozen fruit with sugar and corn starch, top it with the crumble and bake until it’s fully cooked and golden.

These Vegan Strawberry Oatmeal Bars are also gluten-free adaptable and tastes amazing filled with sweet strawberries. Also try this Gluten-free Strawberry Almond Tart.

Ingredients

Making this gluten free rhubarb strawberry crumble only requires a few ingredient.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

Filling

• Rhubarb, washed and sliced. Frozen rhubarb can also be used.
• Strawberries, husked and cut in halves. Frozen sliced strawberries can also be used.
• Sugar, preferably organic caster sugar.
• Corn starch, to thicken the juice from the strawberries and rhubarb.

Crumble

• Rolled oats, make sure to use certified gluten-free oats, they can be found in the gluten-free section of the grocery store.
• Almond flour or ground almonds. Ensure that they are gluten-free since sometimes they can contain traces of gluten.
• Butter, cold and diced small pieces. To make this crumble both gluten-free and vegan, use a vegan butter.
• Sugar, preferably organic caster sugar.
• Light brown sugar, tightly packed.
• Cinnamon, ads a bit of warming spice to this crumble.
• Salt, just a little to bring the flavours together.

Instructions

Filling

1. In a bowl, combine the rhubarb, strawberries, sugar and corn starch. Stir until well coated and the mixture is no longer white.
2. Transfer the fruit mixture to a deep pie pan, or baking dish, about 25 cm (10-inch). This strawberry rhubarb crumble can also be made into individual servings. Divide the filling in 4-6 individual pie pans, depending on the size and set aside while you prepare the crumble topping.

Crumble

1. In a bowl, stir together all the dry ingredients. Add the cold, cubed butter and mix them together using your fingers or with a pastry cutter. 
2. Sprinkle the crumble topping evenly over the filling and bake for 20-25 minutes. The filling should be bubbling at the edges and the toping golden brown. Let the crumble rest for about 10-15 minutes before serving with ice cream or whipped cream.

Substitutions and Variations

• Nuts – Add some chopped nuts to the crumble topped for some extra crunch. Finely chopped pecans, almonds or walnuts are great choices.
• Vegan – To make this gluten-free strawberry rhubarb crumble vegan, simply use a vegan butter and top with some vegan ice cream or vegan whipped cream.

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Gluten Free Strawberry Rhubarb Crumble

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

This Gluten Free Strawberry Rhubarb Crumble is the perfect quick springtime dessert. Loaded with sweet strawberries, tart rhubarbs and topped with crunchy, gluten-free crumble. It’s the perfect spring dessert, served warm out of the oven with a scoop of vanilla ice cream or whipped cream.

Servings: 4 servings

Author: Helena

Ingredients

Filling

• 350 g rhubarb, cleaned and sliced
• 500 g strawberries, husked and halved
• ½ cup sugar
• 2 tablespoon corn starch

Crumble

• 1 ¼ cups rolled oats, gluten-free
• ¾ cup almond flour or ground almonds, gluten-free
• 100 g butter, diced
• ½ cup sugar
• ½ cup light brown sugar
• 1 teaspoon cinnamon

Instructions

Filling

1. Preheat the oven to 175C (350F)

2. In a bowl, combine the rhubarb, strawberries, sugar and corn starch. Stir until well coated and the mixture is no longer white.

3. Transfer the fruit mixture in a pie pan, or baking dish, about 25 cm (10-inch). This strawberry rhubarb crumble can also be made into individual servings. Divide the filling in 4-6 individual pie pans, depending on the size and set aside while you prepare the crumble topping.

Crumble

1. In a mixing bowl, stir together all the dry ingredients. Add the cold, cubed butter and mix together using your fingers or with a pastry cutter.

2. Sprinkle the crumble topping evenly over the filling and bake for 20-25 minutes. The filling should be bubbling at the edges and the toping golden brown.

3. Let the crumble rest for about 10 minutes before serving with ice cream or whipped cream.

   Enjoy!