As many of you know, I am not much of a baker, but I absolutely love a Strawberry Rhubarb Crumble! Strawberry season is upon us, and it’s the perfect time for a delicious dessert like this one.
Why a Crumble?
Growing up, my mom made an amazing crumble, and I really wanted to do a gluten-free version! Plus, if you are like me and much prefer cooking to baking, I think a crumble is a beautifully simple way to go. The recipe is primarily combining the lovely ingredients and stirring!
Choosing your ingredients
This time of year couldn’t be more perfect for a Strawberry Rhubarb Crumble, but there are lots of great fruits you could use. You can do a Cherry Cobbler, or you could do the Blueberry Crumble from my cookbook.
For this recipe, you’ll need a great baking dish, some mixing bowls, and spoons. I love to use my Made In Bakeware for this, because it is both practical and beautiful. I also used my Made In nonstick for the pecans and butter!
For the spoons, you’ll want a wooden spoon for stirring, and a slotted spoon for scooping. You can find my favorites on my kitchen tools page!
This gluten-free Strawberry Rhubarb Crumble is simple to make, delicious, and perfect to bring to any summer party!
2 cups, thinly sliced rhubarb
1 quart strawberries, quartered
¼ cup, plus 2 tablespoons sugar, divided, plus more if needed
½ cup (one stick) plus 2 teaspoons unsalted butter, divided
½ cup pecans
2 tablespoons grated lemon zest
3 tablespoons cornstarch
1 tablespoon lemon juice
1 cup gluten-free old-fashioned rolled oats
¾ cup light brown sugar, packed
½ cup oat flour
½ teaspoon kosher salt
Vanilla ice cream, for serving
Put the sliced strawberries in one medium bowl and the rhubarb in another. Divide the sugar between the two bowls (3 tablespoons each) and toss the fruit in the sugar to coat thoroughly. Allow the fruit to rest for 20 minutes, to allow a portion of the juices to be released (this helps keep the fruit filling from being overly liquid).
Preheat oven 350F. Grease a 9 x 11-inch pan (or 8 x 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.
Using a slotted spoon, transfer the sugared strawberries and rhubarb to a medium bowl, discarding any extra juice (or keep the sweet juice to add to seltzer or a spring cocktail!). Stir in the lemon zest and cornstarch. Add the lemon juice and stir gently to combine. Spoon the fruit evenly 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. Serve with a dollop of vanilla ice cream and enjoy!
Store covered and unrefrigerated, this tastes great at room temperature.
Keywords: gluten-free crumble, strawberry rhubarb