I’m not usually much of a baker, but I absolutely love a Strawberry Rhubarb Crumble. Strawberry season is here, making this dessert an ideal, seasonal treat to enjoy with family and friends.
Why a Crumble?
A crumble is an excellent choice when you want a homemade dessert without complicated baking techniques. Growing up, my mom made a wonderful crumble, and I wanted to recreate that comfort in a gluten-free version. The method is straightforward: combine the fruit and topping ingredients, let the fruit release some juices, and bake until bubbling and golden.
Choosing your ingredients
Strawberries and rhubarb are a natural pairing: sweet, tart, and bright in flavor. You can easily swap in other fruits when they’re in season—cherries, blueberries, or a mixed-berry combination work well. For this gluten-free version, use certified gluten-free oats and oat flour (or another gluten-free flour you prefer).
Kitchen Tools
Basic tools are all you need: a baking dish (9 x 11-inch or similar), mixing bowls, a wooden spoon, a slotted spoon, and a small skillet for toasting nuts. A nonstick pan is handy for melting butter and toasting pecans, but any reliable bakeware will do.
Using a slotted spoon to transfer fruit helps discard excess juice so the filling doesn’t become too runny. If you like, save any sweet juice to stir into sparkling water or a summer cocktail.
Get baking!
This gluten-free Strawberry Rhubarb Crumble is simple, flavorful, and perfect for summer gatherings. If you try it, enjoy it warm with vanilla ice cream or let it cool and serve at room temperature—the crumble is delicious either way.
Gluten-free Strawberry Rhubarb Crumble
- Author: Teri Turner
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free Strawberry Rhubarb Crumble is easy to make, full of bright summer flavor, and great to bring to potlucks or family dinners.
Ingredients
2 cups thinly sliced rhubarb
1 quart strawberries, quartered
¼ cup plus 2 tablespoons sugar, divided (plus more if needed)
½ cup (one stick) plus 2 teaspoons unsalted butter, divided
½ cup pecans
2 tablespoons grated lemon zest
3 tablespoons cornstarch
1 tablespoon lemon juice
1 cup gluten-free old-fashioned rolled oats
¾ cup light brown sugar, packed
½ cup oat flour
½ teaspoon kosher salt
Vanilla ice cream, for serving
Instructions
1. Put the sliced strawberries in one medium bowl and the rhubarb in another. Divide the sugar between the two bowls (about 3 tablespoons each) and toss the fruit in the sugar to coat. Let the fruit rest for 20 minutes so it releases some juice; this helps prevent an overly watery filling.
2. Preheat the oven to 350°F (175°C). Grease a 9 x 11-inch (or 8 x 11-inch) baking pan with 2 teaspoons of butter.
3. In a small, dry skillet, toast the pecans over low heat, stirring occasionally, until fragrant and lightly browned, about 6–8 minutes. Remove from heat, coarsely chop, and set aside.
4. In a small saucepan, melt the remaining butter (about ½ cup or one stick) over low heat and set aside.
5. Using a slotted spoon, transfer the sugared strawberries and rhubarb to a medium bowl, leaving behind any excess juice (reserve the juice if you’d like to use it in a beverage). Stir in the lemon zest and cornstarch, then add the lemon juice and stir gently to combine. Spoon the fruit mixture evenly into the prepared baking dish.
6. In another bowl, mix the oats, brown sugar, oat flour, chopped pecans, and salt. Pour in the melted butter and stir until combined. Spread the oat mixture evenly over the fruit.
7. Bake until the filling is bubbling and the topping is golden, about 25–30 minutes, adjusting time for your preferred crispness. Remove from the oven and let cool for about 10 minutes before serving.
8. Serve warm with vanilla ice cream, or enjoy at room temperature. Store covered; this crumble keeps well unrefrigerated for a short time and is lovely the next day.