Finally springtime and this Gluten Free Strawberry Rhubarb Crumble is the perfect thing this time of year. Juicy strawberries and tart rhubarbs, 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 vanilla whipped cream.
Growing up in the northern parts of Sweden the summers are short and we definitely made the most of them. So when the rhubarb finally started growing, often through a little snow, it was not long until warmer weather. I love rhubarb, and really great rhubarb crumble is my favorite.
Living in Spain, rhubarb is hard to find but I struck gold at the market this week, there they were, calling my name. I bought everything they had. Picked up some fresh strawberries and went straight home and made this crumble. I was in heaven!
You can also make this crumble with frozen fruit. Freeze 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.
- 350 g rhubarb, cleaned and sliced
- 500 g strawberries, husked and halved
- ½ deciliters (0,2 cups) sugar
- 2 tablespoon corn starch
- 3 deciliter (1 ¼ cups) oats
- 2 deciliter (0,8 cups) almond flour or ground almonds
- 100 g butter, diced
- 1 deciliter (0,4 cups) sugar
- 1 deciliter (0,4 cups) light brown sugar
- 1 teaspoon cinnamon
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Pre heat the oven to 180C
In a bowl, combine the rhubarb, strawberries, sugar and corn starch. Stir until well coated and the mixture is no longer white. Transfer the fruit mixture to a deep pie pan, about 25 cm (10-inch) or 4-6 individual pie pans, and set aside while you prepare the crumble topping.
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In a bowl, combine all the ingredients using a pastry blender or your fingers until small and large clumps form. Sprinkle the 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 vanilla whipped cream.
Enjoy!
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