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Gluten Free Strawberry Rhubarb Crumble

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


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! 



3 cups Rhubarb, chopped
2 cups Strawberries, quartered
1/3 cup Granulated Sugar
2 Tbsp. Arrowroot Powder
1 Tbsp. Lemon Juice

1 1/2 cups Gluten Free 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


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 skillet. They will begin to brown and smell really delicious.

In a mixing bowl mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9x13 baking 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 gluten free 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 and browned around the edges.


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