Easy Strawberry Rhubarb Crumble Gluten Free! Simple Recipe for Beginners, Delicious Dessert for Everyone to Enjoy!

Easy Strawberry Rhubarb Crumble Gluten Free! Simple Recipe for Beginners, Delicious Dessert for Everyone to Enjoy!
Easy Strawberry Rhubarb Crumble Gluten Free! Simple Recipe for Beginners, Delicious Dessert for Everyone to Enjoy!

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.

Easy Strawberry Rhubarb Crumble Gluten Free! Simple Recipe for Beginners, Delicious Dessert for Everyone to Enjoy!

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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