This easy gluten free strawberry rhubarb crumble recipe is very similar to a crisp. The topping has oats and is simple to make. This dessert recipe is the best for summer!
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 9x13 pan of this and we consumed it in three days.
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
Ingredients
- Rhubarb
- Strawberries
- Granulated Sugar
- Arrowroot Powder
- Lemon Juice
- Gluten Free Rolled Oats
- Brown Sugar
- Brown Rice Flour
- Sea Salt
- Unsalted Butter
- Pecans
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
Frequently Asked Questions
You can freeze it, but I'm not a fan of the consistency when you defrost it. I find the oats get too soft and then strawberries and rhubarb get soggy. I much prefer to eat gluten free strawberry rhubarb crumble fresh in the first few days after I've baked it.
Yes! Since rhubarb has a short season I like to freeze it and use it for this crumble recipe later in the year. I slice my rhubarb into chunks and then using freezer safe bags to store it in my freezer for up to 6 months.
When I want to make this gluten free strawberry rhubarb crumble recipe I defrost my rhubarb and then either use fresh or defrosted strawberries.
It can also be helpful to freeze the strawberries and rhubarb together with the proper measurements for this recipe so you can defrost and then just mix in the other ingredients.
More Recipes You Might Enjoy
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Gluten Free Strawberry Rhubarb Crumble
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy gluten free strawberry rhubarb crumble recipe is very similar to a crisp. The topping has oats and is very easy to make. This dessert recipe is the best!
Ingredients
3 cups Rhubarb, chopped
2 cups Strawberries, quartered
⅓ cup Granulated Sugar
2 Tbsp. Arrowroot Powder
1 Tbsp. Lemon Juice
Topping:
1 ½ cups Gluten Free Rolled Oats
¾ cup Brown Sugar
½ cup Brown Rice Flour
1 tsp. Sea Salt
½ cup Unsalted Butter, melted
½ cup Toasted Pecans, chopped
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: Gluten Free
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