I love rhubarb season and strawberry rhubarb anything is my favorite. The tartness of the fruit mixed with the sweetness of the topping is amazing! I’m not going to lie, I made a 9×13 pan of this and we consumed it in three days.
We still have fresh rhubarb and I will be making this strawberry rhubarb crumble again this week. I like it warm with ice cream just as much as I like it straight from the pan.
This strawberry rhubarb crumble is great package into containers for a lunch box treat. My husband likes to eat it with his coffee. I package the crumble into containers and store it in the fridge for the week of lunches.
PrintGluten Free Strawberry Rhubarb Crumble (GF)
It’s rhubarb season and this is the perfect way to eat it! I love a good fruit crumble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
Ingredients
3 cups Rhubarb, chopped
2 cups Strawberries, quartered
1/3 cup Granulated Sugar
2 Tbsp. Arrowroot Powder
1 Tbsp. Lemon Juice
Topping:
1 1/2 cups Rolled Oats
3/4 cup Brown Sugar
1/2 cup Brown Rice Flour
1 tsp. Sea Salt
1/2 cup Unsalted Butter, melted
1/2 cup Toasted Pecans, chopped
Instructions
Preheat oven to 350 degrees.
Grease a 9×13 pan with butter and set aside.
Toast the pecans for about 10 minutes on medium low heat in skillet. They will begin to brown and smell really delicious.
Mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9×13 dish.
Put butter in pot on stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.
Mix 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.
Bake for 30 minutes or until bubbling around the edges.
Notes
You can replace the pecans with almonds or walnuts. I just prefer the taste of the toasted pecans.
Keywords: rhubarb, strawberry, strawberries, crumble, dessert, gluten free
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