So, the other day I was craving something sweet, but also wanted to use up some rhubarb I had sitting in my fridge. I’ve always loved the combination of strawberry and rhubarb, so I thought, why not make a gluten-free crumble? I’m not strictly gluten-free, but I do like to experiment with different flours and recipes.
First, I gathered all my ingredients. I had some beautiful, ripe strawberries and some fresh rhubarb stalks. For the crumble, I decided to go with a mix of almond flour and rolled oats to keep it gluten-free. Of course, I needed some sugar, butter, and a bit of cornstarch to thicken the fruit filling.
I started by prepping the fruit. I washed and sliced the strawberries and chopped the rhubarb into small pieces. Then, I tossed them in separate bowls with some sugar – about 3 tablespoons for each. I just eyeballed it, really, until they were nicely coated.
- Almond Flour
- Rolled Oats
- Sugar
- Butter
- Corn Starch
- Strawberries
- Rhubarb
Next, I worked on the crumble topping. I mixed the almond flour, oats, and some more sugar in a bowl. Then, I cut in some cold butter until the mixture resembled coarse crumbs. You know, the usual crumble stuff.
Then, I grabbed a baking dish and started layering. I poured the sugared rhubarb into the dish, then the strawberries on top. I sprinkled a little cornstarch over the fruit to help thicken the juices while it baked. Finally, I scattered the crumble topping evenly over the fruit.
Time To Bake!
I preheated my oven to 350 degrees Fahrenheit and popped the dish in. It baked for about 40 minutes, or until the topping was golden brown and the fruit was bubbling. The smell in my kitchen was just heavenly!
I let it cool for a bit before digging in. It was so good! The tartness of the rhubarb paired perfectly with the sweetness of the strawberries, and the crumble topping was nice and crunchy. It was a total success, if I do say so myself! I served with a dollop of vanilla ice cream, the kind I made at home, and it was a perfect combination.
I’m definitely making this again. It’s a great way to use up seasonal produce, and it’s a pretty easy dessert to whip up. Plus, it’s gluten-free, so it’s a good option for people with dietary restrictions. Or, you know, just anyone who loves a good crumble!
Anyway, I ended up having some leftover, so I just stuck it in an oven-safe dish and covered it with foil. Heated it up the next day in the oven, and it was just as delicious. If you’re a fan of crumbles or looking for a gluten-free dessert, you should definitely give this one a try. You won’t regret it!
Post Comment