This gluten-free crumble is a rhubarb lovers dream and a super easy gluten-free dessert recipe! Lots of juicy rhubarb and strawberries topped with the yummiest crumble topping. A perfect sweet-tart taste in every bite!
Strawberry Rhubarb Crumble
An Easy 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:
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.
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).
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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!
PIN it!
Scroll down for recipe and leave a comment if you make it!
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!
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.
Crumb Topping
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!
The strawberry rhubarb crisp was delicious. I forgot to cover the dish w/ foil, but it still came out just fine. I also increased the oatmeal to almost 1 cup and reduced the sugar in the fruit and topping as I don’t like really sweet desserts. Loved the flax meal addition- I’ll add this ingredient to future crisps. The family would have eaten the whole dish up if I hadn’t stopped them.
This was delicious!
Instructions include salt when making the fruit mixture but
salt is not on the ingredient list.
Didn’t use any.
I can’t have butter so I used ghee.
Worked perfectly.
Chocolate plant based “ice cream” because, well,
it’s chocolate people!
I was wondering if you could make the strawberry rhubarb mix ahead of time, place in fridge and then assemble and bake the next day? Going to be traveling and would love to bring this along
I haven’t done it but I don’t see why not! The strawberries and rhubarb may release a bit of water being cut ahead and look a little less fresh but once it’s all baked up, should be fine! And because you’re putting the crumble on fresh (could also be made ahead and transported just don’t put it on until last minute), should look super fresh!
I made this with the idea to try to reduce carbs for upcoming keto-conscious company, so I substituted Xanthan gum for the cornstarch, and half the GF flour with almond flour. The reduced sugar amounts you commented on provided plenty of sweetness (didn’t have any subs for those in my pantry and didn’t really want to) Thanks for this recipe. It’s a (modified 😉) keeper in my food aware world. Hurrah for rhubarb season!
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 ...
The strawberry rhubarb crisp was delicious. I forgot to cover the dish w/ foil, but it still came out just fine. I also increased the oatmeal to almost 1 cup and reduced the sugar in the fruit and topping as I don’t like really sweet desserts. Loved the flax meal addition- I’ll add this ingredient to future crisps. The family would have eaten the whole dish up if I hadn’t stopped them.
This was delicious!
Instructions include salt when making the fruit mixture but
salt is not on the ingredient list.
Didn’t use any.
I can’t have butter so I used ghee.
Worked perfectly.
Chocolate plant based “ice cream” because, well,
it’s chocolate people!
Great catch on the recipe! Sometimes mistakes happen and I appreciate when you all let me know so I can fix it– thanks! Happy you loved it!
My family loved this recipe. I would describe it has a Strawberry Rhubarb Marmalade Crumble. It has less sugar too.
So happy to hear you all love it! We love the tartness of rhubarb and I cut back the sugar even more when I made it this weekend!
I was wondering if you could make the strawberry rhubarb mix ahead of time, place in fridge and then assemble and bake the next day? Going to be traveling and would love to bring this along
I haven’t done it but I don’t see why not! The strawberries and rhubarb may release a bit of water being cut ahead and look a little less fresh but once it’s all baked up, should be fine! And because you’re putting the crumble on fresh (could also be made ahead and transported just don’t put it on until last minute), should look super fresh!
Have been told that this is the best crumble ever from a dessert lover. I put the juice of an orange in instead of the zest and reduced the sugar.
This is the nice compliment! You just made my day! Happy you enjoyed it… thanks for sharing!
I made this with the idea to try to reduce carbs for upcoming keto-conscious company, so I substituted Xanthan gum for the cornstarch, and half the GF flour with almond flour. The reduced sugar amounts you commented on provided plenty of sweetness (didn’t have any subs for those in my pantry and didn’t really want to) Thanks for this recipe. It’s a (modified 😉) keeper in my food aware world. Hurrah for rhubarb season!
Substituted arrow root for corn starch. It’s a keeper! Will definitely make it again.
Great substitution! Happy you loved it! Thank you!