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 crumble is a summer snack which is more delicious and you will want more. Fresh fruit is added to the recipe and there is no preserved fruit added. Fewer amounts of flax seed are added to the crust to get nutrients. It gives more taste and enjoyable for the afternoon snack or during the summer picnic. No one can notice the gluten free and they will feel satisfied. During the summer season, the perfect snack is the gluten-free strawberry crumble. You can visit the websites for the recipes and you make them by using the California strawberries.
Gluten Free Strawberry Rhubarb Crumble
Recipe serves 10
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.
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.