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Gluten Free Strawberry Rhubarb Crumble
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Gluten Free Strawberry Rhubarb Crumble

A flavorful tender gluten-free dessert even your non-gluten-free friends and family will enjoy...just don't tell them it's gluten-free.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Calories:

Ingredients

Strawberry Rhubarb Filling

  • 2 cups 1 inch rhubarb pieces
  • 2 cups sliced strawberries fresh or frozen whole berries (no sugar added)
  • 1 Tablespoon Fresh Lemon Juice fresh, not bottled
  • 1/4 cup Raw Local Honey or Real Maple syrup
  • 1/4 cup Coconut Palm Sugar
  • 2 Tablespoons Organic Non-GMO Cornstarch

Crumble Crust

  • 1-1/2 cups Bob's Red Mill 1-1 Gluten Free Flour Mix
  • 1-1/2 cups Bob's Red Mill Gluten Free Oatmeal
  • 1/4 cup Coconut Palm Sugar
  • 1/4 cup Raw Local Honey or Real Maple syrup
  • 1/4 cup Turbinado Sugar
  • 1/2 cup organic unsalted butter
  • 1/4 cup extra virgin unrefined coconut oil
  • 1/2 teaspoon Bob's Red Mill aluminum free baking soda
  • 1/4 teaspoon fine grind Celtic sea salt
  • 1/2 teaspoon Organic Real Almond Extract

Instructions

Strawberry Rhubarb Filling

  • Use a large sauce pan
  • Cook strawberries and lemon juice over medium heat for about 3 minutes until warm.
  • Add the rhubarb. If you add the rhubarb too soon it just turns to liquid. Cook for another 3-5 minutes until soft.
  • Add honey or maple syrup depending on which you used.
  • Combine coconut palm sugar with the Non-GMO cornstarch, mix well.
  • When fruit mixture begins to bubble add the cornstarch/sugar mixture by sprinking it over the top and stirring constantly.
  • Continue to stir and cook until the mixture is thickened, remove from heat and set aside to cool.

Crumble Crust

  • Combine all the ingredients for the crust in a mixing bowl. I used my kitchen aid mixer with the whisk.
  • Mix on low speed until crumbly. If you want it to hold together a little better you can add 1 egg at this point.
  • Reserve 1-1/2 cups of the crumb crust for the top and pat the rest into a 9x13 pan, greased with butter.

Put your crumble together

  • Pour the strawberry rhubarb mixture over the top of the crumb crust.
  • Sprinkle the reserved crumble on top of the fruit mixture.
  • Bake at 350 for 30-35 minutes until crust is golden and the filling is bubbling.
  • Gluten Free products need to cool a bit or they will just fall apart. To serve as a pie, allow to cool for at least 30 minutes. If you want it warm with ice cream...go for it, who cares what it looks like!

Notes

This crumble is great warm topped with Coconut Ice Cream or cold as a dessert.
Don't let the long list of ingredients intimidate you...it really is a quick recipe.  If you make it once you'll be able to make it quickly all summer long.
You can use frozen strawberries and rhubarb-I've done it!  Just make sure there isn't added sugar in them.