Strawberry Rhubarb Crumble
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!
Servings: 8 servings
Ingredients
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!
- 3/4 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 butter, 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
Instructions
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.
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!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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!