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Gluten Free Strawberry Rhubarb Crumble

by Karen on May 26th, 2014

the perfect balance of tart and sweet

 

We are at peak season for rhubarb!!

A crumble is the easiest way to add an elegant dessert to a dinner party menu.  To serve, top this with a small scoop of vanilla ice cream and place onto an oven-safe plate for serving (ramekin is warm).

Estate sales always have ramekins priced at .50 to 1.00 so it’s easy to get a nice collection together.

 

Gluten Free Strawberry Rhubarb Crumble
Recipe serves 10

Crumble
¼ cup Cooking Gluten Free! multi blend gluten free flour mix
1 ½ cup gluten free rolled oats (bob’s red mill)
1/3 cup chopped walnuts
½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened

Combine flour mix, oats, walnuts, brown sugar, salt and cinnamon in a bowl. Add butter in by tablespoon.  Mix using both hands so all ingredients are incorporated into the butter.  Refrigerate until ready to use.

 

Fruit Filling
40 fresh or frozen strawberries
5 cups fresh rhubarb (if using frozen, defrost fruit and pat dry with paper toweling)
4 tablespoons orange juice
1 ½ cup sugar
½ teaspoon cinnamon (heaping)

Prepare a rimmed baking sheet with parchment paper for easy clean up.

Butter ten 3-ounce ramekins and place 4 strawberries into each.

Combine rhubarb, orange juice, sugar and cinnamon and mix well. Divide this filling among the prepared ramekins.  (Refrigerate until ready to bake, don’t allow filled ramekins to sit at room temperature—the fruit mixture will become too juicy)

Preheat oven to 350° and top each ramekin with ¼ cup of crumble mix and place ramekins on prepared baking sheet.

Bake 25-35 minutes until bubbling and rhubarb is cooked through.

Cool a bit then serve with a small scoop of vanilla ice cream.

From → Sweets

2 Comments
  1. Sue permalink

    I’d like to suggest that you use a weight when using fruit in a recipe as sizes vary from berry/fruit to berry/fruit. More consistent that way and better results for us 😀 Thanks!

  2. Karen permalink

    Thank you for your suggestion, we are now doing this beginning with the Holiday ebook.
    Karen

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