I absolutely love this gluten free take on my mom’s Rhubarb Crumble!
- ½ cup (one stick) plus 2 Tsp butter
- ½ cup pecans
- 3 cups rhubarb, cut into 1” chunks
- 2 cups strawberries, quartered
- ¼ cup, plus 2 Tbsp sugar, plus more if needed
- 2 Tbsp grated lemon zest
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 cup old-fashioned rolled oats
- ¾ cup brown sugar, packed
- ½ cup oat flour
- ½ tsp salt
Preheat oven to 350°F. Grease a 9×11 inch pan (or 8×11 inch) well with 2 teaspoons of butter.
In a small, dry skillet cook pecans over low heat, stirring occasionally, so they don’t burn, until they are fragrant and lightly toasted, about 8 minutes. Remove from pan, coarsely chop and set aside.
In a small saucepan, melt the rest of the butter (1 stick) over low heat and set aside.
In a medium bowl, mix together the fruit, sugar, lemon zest and cornstarch. Add the lemon juice and stir gently to combine. Pour into the buttered baking dish.
In another bowl, stir together the oats, brown sugar, oat flour, chopped nuts and salt. Pour in the melted butter and stir to combine. Spoon this mixture evenly over the fruit.
Bake until bubbling (about 25-30 minutes, depending on how crisp you want the topping). Remove from oven and let cool for about 10 minutes before serving.
Store unrefrigerated, this tastes great at room temperature.