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… 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 strawberries, rhubarb, sugar, corn starch 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.
The place back into your pan.
Next, the crumble topping!
The crumble topping is simply all-purpose gluten-free flour (we use GF Jules All Purpose Flour – Affiliate link), brown sugar, cinnamon (you could also mix the cinnamon with the apples instead of the crumble), butter or dairy free butter, gluten-free oats, and flax seed meal (optional but gives a nutritional boost and you won’t taste it).
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
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!
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
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, salt, 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 ...