Strawberry Rhubarb Crumble
Prep time
Cook time
Total time
A super simple and unbelievably delicious Spring/ Early Summer dessert! This easy crumble celebrates rhubarb and early strawberry season with a perfect sweet-tart taste in every bite!
Recipe type: Baking, Dessert, Spring/ Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free optional , Nut-Free
Serves: 8 servings
Strawberry Rhubarb Mix
  • 3 cups fresh strawberries, quartered
  • 3 cups fresh rhubarb cut in ½ inch - 1 inch pieces
  • 1 tablespoon orange zest
  • 4 tablespoon corn starch (this is important so that it's not too liquidy!)
  • ¾ cup sugar (for a sweeter filling, use 1 cup sugar but we loved just a little tartness with the crumble topping)
Crumb topping (this is a very forgiving recipe if you need to adjust quantities for your pan size)
  • 1 cup gluten free all purpose flour with xanthan gum (we use GF Jules - affiliate link)
  • ¾ cup brown sugar, packed (could cut back to ⅔ cup depending on size of pan)
  • ½ cup (1 stick) butter or dairy free alternative (We often use Earth Balance sticks), softened
  • ½ cup gluten-free oats (could add more if using a large pan and trying to make a larger quantity of topping)
  • 1-3 tablespoons flaxseed meal (optional, adds some nutrients and no one will taste)
Preheat oven to 375° F
  1. Choose your pan-- any shape, approximately 9-10 inch -- this is a 10x8 inch oval I've used 11 x 7 rectangle and 8x8 square -- it's a forgiving recipe!).
Strawberry Rhubarb Mix
  1. Optional, after cutting the strawberry and rhubarb, place it in your pan and make sure it feels full enough. Switch pans or add extra fruit as desired.
  2. Mix the fruits, zest, corn starch, salt, and sugar in a large bowl
  3. Place mix in a baking pan.
Crumb Topping
  1. Place all ingredients in a large bowl and with a pastry cutter or your hands (preferably) mix the crumb topping together.
Assemble & Bake
  1. With your hands "drop" pieces of crumble over the fruit until it's covered
  2. Total bake time is 40 minutes or until topping slightly golden and rhubarb tender... BUT bake uncovered for 20 minutes, then cover gently with foil so that the crumble topping doesn't burn but the rhubarb cooks thoroughly. Pro Tip: At 20 minutes you may be tempted to take it out because the crumble will be golden, it will smell amazing and it may even be starting to bubble, but you want the rhubarb to cook the extra time.
  3. Serve as is or with a scoop of vanilla ice cream! Enjoy!
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