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.
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
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
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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 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
- 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: 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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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.
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