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.
- 350 g rhubarb, cleaned and sliced
- 500 g strawberries, husked and halved
- ½ cup sugar
- 2 tablespoon corn starch
- 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
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Preheat the oven to 175C (350F)
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In a bowl, combine the rhubarb, strawberries, sugar and corn starch. Stir until well coated and the mixture is no longer white.
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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.
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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.
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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.
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Let the crumble rest for about 10 minutes before serving with ice cream or whipped cream.
Enjoy!