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Gluten Free Orange Creamsicle Smoothie

This healthy recipe for a gluten free orange creamsicle smoothie is great for breakfast or a quick treat. This easy orange vanilla smoothie is made with greek yogurt with no banana. I walk you through the quick steps to make this fruit smoothie in your blender.

a clear glass of gluten free orange creamsicle smoothie with a glass straw.

Ideal for hot days or anytime you need a fruity refreshment, this orange creamsicle smoothie recipe also works as a copycat Orange Julius without all the added sugar.

Whether you're looking for a gluten free smoothie, a creamsicle protein shake, or a healthy breakfast option, this orange smoothie recipe is a standout.

It brings together bright flavor and creamy consistency for the best fruit smoothie recipe for citrus lovers.

If I'm drinking this smoothie for a meal I add a scoop of vanilla protein powder for extra protein. My favorite vanilla protein powder is Sunwarrior Warrior Blend Vanilla Protein Powder.

If you are looking for more smoothie recipes try my Gluten Free Mango Pineapple Smoothie or my Dairy Free Pumpkin Pie Smoothie.

You can find all of my drink recipes here: Gluten Free Drink Recipes

a clear glass of gluten free orange creamsicle smoothie next to oranges.
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Ingredients

Instructions

Add the yogurt, milk, cream, orange juice concentrate, vanilla, maple syrup and ice cubes to your blender.

Blend ingredients until smooth.

Serve immediately.

Supplies

Frequently Asked Questions

How do you make an orange vanilla smoothie?

It is so easy to make an orange vanilla smoothie (also known as an orange creamsicle). Simply add the greek yogurt, milk, cream, orange juice concentrate, vanilla extract, maple syrup and ice cubes to your blend and blend until smooth.

What kind of milk should I use in this smoothie?

You can use whatever type of milk you have. I used almond milk, but you could easily use dairy milk or another non dairy milk you have. It is important for this to taste like a creamsicle that you use the heavy whipping cream though.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Orange Creamsicle Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for a gluten free orange creamsicle smoothie is great for breakfast or a quick treat. This easy orange vanilla smoothie is made with greek yogurt with no banana. I walk you through the quick steps to make this fruit smoothie in your blender.

Ingredients

Scale

Instructions

Add the yogurt, milk, cream, orange juice concentrate, vanilla, maple syrup and ice cubes to your blender.

Blend ingredients until smooth.

Serve immediately.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Oven Baked Marinated Steak Kabobs

This easy recipe for oven baked marinated steak kabobs makes a quick dinner that can be prepped ahead. I like to use beef steak and lots of veggies on each skewer. I marinade the steak at least two hours and then alternate steak and vegetables on each kebab.

a white platter with oven baked marinated steak kabobs on it.

This may be an unpopular opinion, but I'm not a big fan of standing at the grill. It's usually hot outside, there may be bugs and my hair ends up smelling like smoke. So, instead I like to make kabobs in the oven. It's so easy and allows me to make yummy skewers of meat and veggies all year long.

If you are looking for more steak recipes you might also enjoy my Slow Cooker Steak and Mushrooms, my Oven Baked Steak and Potato Kabobs, my Air Fryer Garlic Steak Bites or my Gluten Free Salisbury Steak with Mushroom Gravy.

You can find all of my meal recipes here: Gluten Free Meal Recipes

oven baked marinated steak kabobs on wooden skewers.
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Ingredients

Instructions

Cut the beef steak into one inch cubes.

In a sealed container or a gallon freezer bag add the olive oil, coconut aminos, worcestershire sauce, apple cider vinegar, minced garlic, salt, pepper and Italian seasoning. Add the beef steak cubes to this mixture.

Shake to coat all of the steak pieces. Store in the refrigerator for at least 2 hours. I love to leave the steak in the marinade overnight for lots of flavor.

Soak the wooden skewers in water for 30 minutes.

While the skewers are soaking, cut the sweet onion, red onion and bell peppers into one inch chunks.

Preheat your oven to 350 degrees.

Once the steak has marinated and the skewers have been soaked you are ready to assemble the kabobs. Add a layer of steak and alternating layers of vegetables until you've used all of the ingredients. Lay them on an unlined baking sheet.

Bake at 350 degrees for 30 minutes, turning the skewers every 10 minutes.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Oven Baked Marinated Steak Kabobs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: approximately 18 skewers 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked marinated steak kabobs makes a quick dinner that can be prepped ahead. I like to use beef steak and lots of veggies on each skewer. I marinade the steak at least two hours and then alternate steak and vegetables on each kebab.

Ingredients

Scale

Marinade:

Kabobs:

Instructions

Cut the beef steak into one inch cubes.

In a sealed container or a gallon freezer bag add the olive oil, coconut aminos, worcestershire sauce, apple cider vinegar, minced garlic, salt, pepper and Italian seasoning. Add the beef steak cubes to this mixture.

Shake to coat all of the steak pieces. Store in the refrigerator for at least 2 hours. I love to leave the steak in the marinade overnight for lots of flavor.

Soak the wooden skewers in water for 30 minutes.

While the skewers are soaking, cut the sweet onion, red onion and bell peppers into one inch chunks.

Preheat your oven to 350 degrees.

Once the steak has marinated and the skewers have been soaked you are ready to assemble the kabobs. Add a layer of steak and alternating layers of vegetables until you've used all of the ingredients. Lay them on an unlined baking sheet.

Bake at 350 degrees for 30 minutes, turning the skewers every 10 minutes.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: Gluten Free

Storage

Once the kabobs have cooled store them in an air tight storage container in the refrigerator for up to 5 days.

Top Tip

To reheat the kabobs place them in the microwave with a damp paper towel over top and heat in 30 second intervals until they are hot.

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Frequently Asked Questions

Can you make steak kabobs in the oven?

Yes! It's so simple and it saves you from standing over a hot grill. Be sure to soak your wooden skewers in water for 30 minutes. Then using whatever meat and vegetable combination you like add them to the skewers.
Use a baking sheet to lay the skewers on and bake them. If you want a bit of char you can broil the kabobs, but watch them closely so they don't get too dark.

How long do you cook kabobs in the oven?

I like to cook them in the oven at 350 degrees for 30 minutes. Be sure to turn them every 10 minutes so they cook evenly. If they look too dry spray a bit of olive oil on them and finish baking.

Favorite Things May 26, 2022

one of my favorite things is a bright bouquet of flowers during the summer months.

This a collection of things I'm loving right now. I've included recipes that are perfect for this season and some of my favorite things. Grab a cup of your favorite beverage and scroll through all the stuff I've enjoyed this week.

Favorite Target Sale Finds

Target is having a big sale on their women's clothing and BOGO 50% off on their women's sandals. Now is the time to stock up for summer!

Recipe Ideas For The Week

Air Fryer Garlic Steak Bites

Easy Gluten Free Bow Tie Pasta Salad

Gluten Free Strawberry Rhubarb Crumble

Stuff I Love

What I'm Reading - I'm flying through Nora Goes Off Script by Annabel Monaghan. It is the perfect quick and fun summer read.

What I'm Watching - I haven't been watching much tv this week, but I do have on my list to watch Anatomy of a Scandal on Netflix. I really liked the book and the cast of the tv show is good so I have high hopes.

What I'm Loving - I just got this new crossbody purse and added this fun strap. I've had this purse in my wish list on Amazon and got a notice that it was on sale (it's already really inexpensive) so I ordered it.

What I Want - I like the cleanser I'm using for my face, Alaffia Everyday Coconut Face Cleanser, but I'm always looking for something new to try. This La Roche Posay Hydrating Cleanser is supposed to be really great. It's a bonus that it's inexpensive too.

My Favorite Things From The Nordstrom Half Yearly Sale

Now is the time to buy a nice essential oil diffuser at Nordstrom! They are marked way down and really pretty. They also have a lot of other lovely home goods on sale.

My Favorite Finds

I love an easy cotton t-shirt dress for summer. I can dress it up for events and lounge around the house in it too. This blue polka dot sleeveless dress is so cute!

This smocked tie tank top from J.Crew Factory is marked way down right now and it so pretty!

I saw this deluxe s'mores roaster at Target and now it's on sale. It sits on your table top and uses gel fuel cartridge. So fun for summer!

This serving tray is perfect for carting food and supplies in and out of the house for summer meals outside. Plus, it's on sale for $20!

I love these retro drinking glasses at Wayfair. They are part of the big Memorial Day sale and are only $7 for 4 glasses.

This Week's Sales

Lands End - Get up to 75% off your order with code SERVICE
J.Crew Factory - Up to 70% off sitewide and extra 60% off clearance
Nordstrom - Up to 60% off sale styles
Target - Up to 40% off outdoor furniture & fire pits
Good American - 20% off sitewide with code MAY20 + extra 40% off markdowns
Wayfair - Up to 70% off select furniture, wall art, area rugs and more
Adidas - Up to 25% off with code SUMMER
Boden - 25% off full price items with code J2Y7

Gluten Free Strawberry Rhubarb Muffins with Almond Streusel

These gluten free strawberry rhubarb muffins with almond streusel are everything you want in a spring breakfast. Moist and fluffy gluten free muffins are loaded with tart rhubarb and sweet strawberries and topped with a buttery oat and sliced almond streusel that bakes up perfectly golden and crispy. The combination of the tart fruit and the sweet crunchy topping is absolutely incredible and the whole batch of twelve muffins is ready in just 45 minutes.

They are completely gluten free from start to finish and the kind of baked good that makes your whole kitchen smell amazing while they are in the oven.

a muffin tin of gluten free strawberry rhubarb muffins with almond streusel next to a small white bowl of fresh strawberries.

I love making these muffins at the beginning of rhubarb season when the rhubarb is fresh from the garden and at its most vibrant and tart.

There is something so satisfying about having a batch of these on the counter to grab for breakfast or a snack throughout the week.

They are dense and substantial enough to keep you full all morning and the almond streusel topping makes them feel a little special and indulgent without being overly sweet.

Serve them warm with a cup of coffee and you have the perfect spring morning.

If you are looking for more muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins or my Gluten Free Apple Carrot Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a gluten free strawberry rhubarb muffin on a white plate next to a muffin tin with more muffins.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Grease or put liners in a muffin tin (liners are so much easier to clean up). Set aside.

Whisk together gluten free flour, xanthan gum, baking powder, baking soda and sea salt in a mixing bowl. Set aside.

In the bowl of your stand mixer add butter, coconut oil, eggs, sugar, milk and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.

Divide muffin dough between all twelve muffin cups. Set aside.

In a mixing bowl add gluten free rolled oats, brown rice flour, brown sugar, sea salt, melted butter and sliced almonds. Stir until a crumble forms. 

Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.

Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.

Let the muffins cool completely before storing in an airtight container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Strawberry Rhubarb Muffins with Almond Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free strawberry rhubarb muffins with almond streusel are moist, fluffy, and bursting with tart rhubarb and sweet strawberries! A buttery gluten free oat and sliced almond streusel topping bakes up perfectly golden and crispy in just 45 minutes. The perfect gluten free breakfast muffin for rhubarb season that is absolutely delicious with a cup of coffee!

Ingredients

Scale

Muffins:

Streusel Topping:

Instructions

Preheat oven to 350 degrees.

Grease or put liners in a muffin tin (liners are so much easier to clean up). Set aside.

Whisk together gluten free flour, xanthan gum, baking powder, baking soda and sea salt in a mixing bowl. Set aside.

In the bowl of your stand mixer add butter, coconut oil, eggs, sugar, milk and vanilla. Blend until smooth. Add the dry ingredients and blend together. Add the rhubarb and strawberries. Blend until combined. Do not over blend! You do not want to break up the rhubarb or make the strawberries mushy.

Divide muffin dough between all twelve muffin cups. Set aside.

In a mixing bowl add gluten free rolled oats, brown rice flour, brown sugar, sea salt, melted butter and sliced almonds. Stir until a crumble forms. 

Spoon the crumbly streusel over the muffin dough. Press the streusel into the muffins and add a bit more until all the streusel has been completely used.

Bake at 350 degrees for 30-33 minutes or until the streusel is browned and the muffins are done.

Let the muffins cool completely before storing in an airtight container.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Strawberry Rhubarb Muffins with Almond Streusel I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again next rhubarb season!

Storage

Store these gluten free strawberry rhubarb muffins in a sealed airtight container at room temperature for up to 2 days. Because these muffins are made without preservatives they will not last as long on the counter as store bought muffins so refrigerating them after the first couple of days is a good idea.

Store in a sealed container in the refrigerator for up to 5 days. These muffins also freeze beautifully. Once completely cooled place them in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw individual muffins at room temperature for about an hour or warm them in the microwave for 30 to 45 seconds straight from the freezer for a quick and easy gluten free breakfast any time of year.

Top Tip

Do not over mix the batter once you add the rhubarb and strawberries. It is tempting to keep blending to make sure everything is fully combined but over mixing will break up the rhubarb into small pieces and turn the strawberries mushy, giving you a batter that is too wet and muffins that do not hold their shape or texture properly.

Blend just until the fruit is incorporated and stop. A few small streaks of flour are fine at this point. The goal is to keep the rhubarb and strawberry pieces intact so you get beautiful pockets of fruit in every bite of the finished muffin.

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Frequently Asked Questions

Can I use frozen rhubarb and strawberries in this recipe?

Yes! Since rhubarb has a short season frozen fruit is a great way to make these muffins year round. Thaw the rhubarb and strawberries completely before using and pat them dry with paper towels to remove as much excess moisture as possible. Too much extra liquid from frozen fruit can make the batter too wet and prevent the muffins from baking up properly. Fresh fruit will always give you the best result during rhubarb season but frozen works beautifully when fresh is not available.

Can I make these muffins without a stand mixer?

Yes! A stand mixer makes things easier but it is not required. A hand mixer works just as well for blending the wet ingredients together. You can also mix everything by hand with a whisk and a spatula if you do not have an electric mixer. Just be careful not to over mix once you add the rhubarb and strawberries as over mixing can break up the fruit and make the batter too wet.

Why do my gluten free muffins sink in the middle?

Sunken gluten free muffins are usually caused by too much liquid in the batter, under baking, or opening the oven door too early during baking. Make sure the muffins are fully baked before removing them from the oven. A toothpick inserted into the center should come out clean and the streusel should be golden brown.

Can I substitute the coconut oil in this recipe?

Yes! If you do not have coconut oil on hand you can substitute an equal amount of melted butter, avocado oil, or vegetable oil. The coconut oil adds a subtle richness and moisture to the muffins but any neutral oil will work well as a substitute without significantly changing the flavor or texture of the finished muffin.

Can I make these muffins without the streusel topping?

You can but the almond streusel is honestly one of the best parts of this recipe and is what makes these muffins feel special and bakery worthy. If you need a nut free version you can make the streusel without the sliced almonds and it will still be delicious. If you want to skip the streusel entirely the muffins will still be moist and flavorful but will have a simpler finish. Consider sprinkling a little coarse sugar over the tops before baking for some crunch and sweetness if you go that route.

Can I double this recipe?

Absolutely! This recipe doubles easily to make 24 muffins. Simply double all of the ingredients for both the muffin batter and the streusel topping. Bake in two muffin tins at the same temperature and keep an eye on the bake time as it may vary slightly depending on your oven. Doubling the batch is a great idea during peak rhubarb season when you want to freeze a batch for later.

Gluten Free Strawberry Rhubarb Crumble

If you are looking for the perfect spring dessert to make with fresh rhubarb, this gluten free strawberry rhubarb crumble is exactly what you need. Tart rhubarb and sweet strawberries get tossed with sugar and lemon juice and topped with the most buttery and golden oat crumble made with brown rice flour, brown sugar, and toasted pecans. The combination of the jammy bubbling fruit and the crispy crumble topping is absolutely irresistible and the whole thing is ready in just 45 minutes.

It is completely gluten free from start to finish and one of those desserts that disappears fast every single time.

a white 9x13 baking dish of gluten free strawberry rhubarb crumble next to stalks of fresh rhubarb and a small bowl of fresh strawberries.

What makes this gluten free strawberry rhubarb crumble so special is the toasted pecan topping. Taking a few extra minutes to toast the pecans before adding them to the crumble mixture brings out a deep nutty flavor that takes this dessert completely over the top.

Serve it warm straight from the oven with a generous scoop of vanilla ice cream and you have one of the best spring desserts you will ever eat.

And because rhubarb freezes beautifully you can make this crumble well beyond rhubarb season by freezing your rhubarb at peak freshness and pulling it out whenever the craving hits.

If you are looking for more rhubarb recipes try my Gluten Free Strawberry Rhubarb Muffins with Almond Streusel, my Gluten Free Strawberry Rhubarb Sauce, my Gluten Free Strawberry Rhubarb Bars or my Instant Pot Rhubarb Simple Syrup.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a white plate of gluten free strawberry rhubarb crumble.

Ingredients

Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan with butter or coconut oil and set aside.

Toast the pecans for about 10 minutes on medium low heat in a skillet. They will begin to brown and smell really delicious when they are done.

In a mixing bowl mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9x13 baking dish.

Put butter in a saucepan on the stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.

In a large bowl mix the gluten free rolled oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly in the 9x13 baking dish.

Bake for 30 minutes or until bubbling and browned around the edges.

Let cool completely and then store in the refrigerator.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Strawberry Rhubarb Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free strawberry rhubarb crumble is the perfect spring and summer dessert! Fresh strawberries and tart rhubarb are topped with a buttery oat and toasted pecan crumble made with brown rice flour and brown sugar and baked until bubbly and golden in just 45 minutes. A crowd pleasing gluten free rhubarb dessert that is even better served warm with a scoop of vanilla ice cream!

Ingredients

Units Scale

Topping:

Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan with butter or coconut oil and set aside.

Toast the pecans for about 10 minutes on medium low heat in a skillet. They will begin to brown and smell really delicious when they are done.

In a mixing bowl mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9x13 baking dish.

Put butter in a saucepan on the stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.

In a large bowl mix the gluten free rolled oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly in the 9x13 baking dish.

Bake for 30 minutes or until bubbling and browned around the edges.

Let cool completely and then store in the refrigerator.

Notes

You can replace the pecans with almonds or walnuts. I just prefer the taste of the toasted pecans.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Strawberry Rhubarb Crumble I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again all rhubarb season long!

Storage

Store leftover gluten free strawberry rhubarb crumble covered tightly or in an airtight container in the refrigerator for up to 3 to 4 days. The crumble topping will soften slightly as it sits but the flavor gets even better the next day as the fruit and topping meld together. To reheat individual portions warm in the microwave for 30 to 60 seconds or reheat the whole dish covered with foil in a 350 degree oven for about 15 minutes until warmed through.

For the best texture uncover the dish for the last 5 minutes of reheating to help crisp up the topping again. While you can freeze this crumble the oat topping tends to get soft and the fruit can become watery once thawed so it is best enjoyed fresh within the first few days of baking.

Top Tip

Do not skip toasting the pecans before adding them to the crumble topping. It only takes about 10 minutes on medium low heat in a skillet and it makes a significant difference in the final flavor of the crumble. Raw pecans have a mild flavor that can get lost under the sweetness of the brown sugar and butter. Toasted pecans develop a deep rich nuttiness that adds a whole extra layer of flavor to every bite of the crumble topping.

You will know they are ready when they start to smell fragrant and turn a light golden brown. Watch them carefully as they can go from perfectly toasted to burnt very quickly.

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Frequently Asked Questions

What is the difference between a crumble and a crisp?

A crumble and a crisp are very similar and the terms are often used interchangeably but there is a subtle difference. A crisp typically contains oats in the topping which gives it a crunchier texture. A crumble traditionally uses just flour, butter, and sugar without oats for a sandier more streusel like topping. This recipe falls somewhere in between since it uses both oats and brown rice flour in the topping giving you the best of both worlds with a topping that is buttery, crumbly, and slightly crispy all at the same time.

Can I use frozen strawberries and rhubarb instead of fresh?

Yes! Since rhubarb has a short season frozen fruit is a great option for making this crumble year round. Thaw the rhubarb and strawberries completely before using and drain off any excess liquid before mixing them with the sugar and arrowroot powder. Too much extra liquid from frozen fruit can make the filling too runny. I like to freeze my rhubarb at the end of rhubarb season in the exact measurements needed for this recipe so it is easy to pull out and use whenever the craving hits.

Can I substitute a different nut for the pecans?

Absolutely! Walnuts and almonds both work beautifully in this crumble topping as a substitute for pecans. Walnuts give you a slightly more bitter and earthy flavor while almonds are milder and a little sweeter. You can also leave the nuts out entirely if you need a nut free version. The crumble topping will still be delicious without them but the toasted pecans do add a wonderful depth of flavor that is worth keeping if you can.

Can I make this crumble ahead of time?

Yes! You can assemble the entire crumble up to 24 hours ahead of time and store it covered in the refrigerator before baking. When you are ready to bake simply pull it from the fridge while the oven preheats and add 5 to 10 minutes to the bake time since it will be going in cold. You can also bake it completely ahead of time and reheat it before serving. The flavor is actually wonderful the next day after everything has had time to meld together.

What can I serve with gluten free strawberry rhubarb crumble?

This crumble is absolutely incredible served warm with a generous scoop of vanilla ice cream which melts slightly into the hot fruit and creates the most delicious combination. Fresh whipped cream is another wonderful option for a slightly lighter topping. You can also serve it with a drizzle of heavy cream poured straight over the top for a classic and simple presentation. Any way you serve it this crumble is a showstopper.

Can I make this recipe with just rhubarb and no strawberries?

Yes you can make a rhubarb only version of this crumble but keep in mind that rhubarb is very tart on its own so you will want to increase the granulated sugar in the fruit filling to compensate for the missing sweetness of the strawberries. Start by adding an extra two to three tablespoons of sugar and taste the mixture before baking to make sure it is sweet enough for your preference. The crumble topping stays exactly the same.