You can never go wrong with this simple and unbelievably delicious classic! This easy crumble celebrates rhubarb and early strawberry season with a perfect sweet-tart taste in every bite! Plus everyone loves crumble topping! No one will ever guess it's gluten-free!
Strawberry Rhubarb Crumble
An Easy, Wholesome and Delicious Gluten-Free Dessert perfect for late Spring/ early Summer!
It’s the Spring-y and amazing combination of strawberry+rhubarb and the ease of a crumble instead of a pie!
So let’s start with rhubarb…
Have you tried rhubarb? Are you a fan?
We love it!!!
Rhubarb is a plant that grows like celery and it’s actually a vegetable even though it is usually prepared as a dessert. It is very tart so it is usually paired with sugar so that it is still tangy but balanced out a bit.
My Great Grandfather used to grow it and it literally grew like weeds so he was giving huge amounts of it to my mom who would in turn make rhubarb everything!
And this Crumble is a new favorite, must-try during rhubarb season!!
It’s super easy to make and requires very little prep time.
All you need is:
and orange zest
+ the simple (but really yummy!) crumble topping which will get to in a moment.
You need the sugar to counter the tart taste of the rhubarb and I’ve cut the sugar back a lot from the original pie recipe. But I give a range on the recipe depending on how sweet you want it.
The corn starch makes it not be too liquid-y as the fruit cooks (rhubarb has a high water content) and the orange zest as the best finishing flavor!
Once you’ve cut the strawberries and rhubarb, I like to place them in the pan to just double check the pan size and see if I want to add in any extra fruit… remember with all fruit crisps, crumbles or pies the fruit will shrink as it cooks.
This step is entirely optional.
Next mix the cut fruit in a large bowl with the sugar, corn starch and orange zest.
cinnamon (you could also mix the cinnamon with the apples instead of the crumble)
butter or dairy free butter
and flax seed meal (optional but gives a nutritional boost and you won’t taste it).
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Back to the Gluten-Free Strawberry Rhubarb Crumble….
The crumble topping couldn’t be easier.
You place all the ingredients in one bowl and mix them together by hand or with a pastry cutter.
I like to make the crumble topping first, then cut the fruit so the fruit stays extra fresh, but that’s just a preference.
Top the fruit mix and you are ready for the oven!
It bakes for 40 minutes, 1/2 uncovered, 1/2 covered.
You might be tempted to take it out after 20 minutes because the crumble will be golden, the house will smell amazing and it might even be bubbling a bit on the edges….. but leave it in for the extra time so that the rhubarb really cooks… you don’t want crunchy rhubarb!
So as you can see this is super easy to whip up, cozy & perfect way to enjoy rhubarb season!
Want a scoop?
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you make it!
4tablespooncorn starchthis is important so that it's not too liquidy!
3/4cupsugarfor 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)
1cupgluten free all purpose flour with xanthan gumwe use GF Jules - affiliate link
¾cupbrown sugarpacked (could cut back to ⅔ cup depending on size of pan)
½cup1 stick butter or dairy free alternative (We often use Earth Balance sticks), softened
½cupgluten-free oatscould add more if using a large pan and trying to make a larger quantity of topping
1-3tablespoonsflaxseed mealoptional, adds some nutrients and no one will taste
Preheat oven to 375° F
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
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.
Mix the fruits, zest, corn starch, and sugar in a large bowl
Place mix in a baking pan.
Place all ingredients in a large bowl and with a pastry cutter or your hands (preferably) mix the crumb topping together.
Assemble & Bake
With your hands "drop" pieces of crumble over the fruit until it's covered
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.
Serve as is or with a scoop of vanilla ice cream! Enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...