Okay, here is my blog post about making a gluten-free strawberry rhubarb crumble:
So, I tried my hand at making a gluten-free strawberry rhubarb crumble the other day. I’ve been messing around with gluten-free baking, and I gotta say, this one was a real winner! I wanted to get this recipe up on the blog to share with you all.
First things first, I went and got all my stuff together. I picked up some fresh strawberries and rhubarb. Then I made sure I had all the gluten-free flour, some oats, and the usual suspects like sugar, butter, and a little cornstarch.

Prepping the Fruit
I started by washing the strawberries and rhubarb. I chopped up the rhubarb into little pieces, maybe about half an inch each. The strawberries, I just sliced them up. I threw the fruit into a big bowl and tossed in some sugar and a bit of cornstarch to help thicken up the juices later.
Making the Crumble
Next up, the crumble topping. This is where the magic happens. In another bowl, I mixed together the gluten-free flour, some oats, brown sugar, and a pinch of cinnamon. Then, I cut in some cold butter. I just used my fingers to rub the butter into the dry ingredients until it looked all crumbly, you know, like coarse sand. It’s a bit of a workout, but it’s worth it.
Putting it All Together
I greased up a baking dish with a little butter. Then, I poured in the strawberry and rhubarb mixture and spread it out evenly. After that, I sprinkled the crumble topping all over the fruit. I made sure to cover every bit of that fruity goodness.
Baking Time
I popped the dish into the oven, which I had preheated to 375°F (190°C). Then I just let it bake away. It took about 45 minutes, maybe a little longer. You want the topping to be golden brown and the fruit to be all bubbly.
Cooling and Serving
Once it was done, I took it out of the oven and let it cool down for a bit. It’s tough to wait, I know, but it needs to set a little. Then, I scooped out a big serving and topped it with a dollop of vanilla ice cream.
Seriously, the warm crumble with the cold ice cream… it’s just the best. This gluten-free strawberry rhubarb crumble is definitely going into my regular rotation. It’s a perfect dessert for any time of the year, and it’s always a crowd-pleaser. I would definitely recommend giving this one a go if you have any gluten allergies!
- Prep time: 20 minutes
- Cook time: 45-50 minutes
- Serves: 6-8
Enjoy!
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