Springtime equals fresh rhubarb season! When the rhubarb plant starts growing, it is time to make this Gluten Free Rhubarb Crumble! The jammy fruit sauce is filled with rhubarb, strawberries, and raspberries. The crumble topping is gluten free and topped with chopped pecans, which add the perfect crunchy texture.
This strawberry raspberry rhubarb crumble is perfect with a scoop of vanilla ice cream, a dollop of whipped cream, or all by itself. If you love fruity sauce, this recipe is for you. It can be served warm or at room temperature, but serving it warm is the best! The strawberries and raspberries complement the tartness of the rhubarb perfectly, making a great, flavorful combination.
Jump to:
Why You'll Love This Recipe
- Easy way to use up rhubarb
- Gluten Free and Low FODMAP
- Perfect for dessert or a fun brunch recipe
Featured Ingredients
Crumble Ingredients:
- Gluten Free Flour - Use a gluten free flour blend, I like to use Bob’s Red Mill 1-to-1 GF flour in the blue bag.
- Brown Sugar - Adds the perfect sweetness to the crumble.
- Old Fashioned Oats - They add the perfect texture.
- Pecans - Add just a bit of crunch.
- Butter - Salted and makes the crumble rich and buttery.
Fruit Mixture:
- Rhubarb - This fruit looks like red celery, and it is considered a vegetable. It has the best sour, tangy flavor that, when sweetened is better than a sweet and sour candy. Discard the rhubarb leaves and do not eat them. According to Healthline, the green leaves are high in oxalic acid.
- Raspberries and Strawberries - These two berries complement the rhubarb.
- Sugar - Don’t skip; the sugar is needed to sweeten the rhubarb.
- Cornstarch - This thickens the fruity, jammy sauce.
- Fresh Lemond Juice - Adds a wonderful brightness to the fruity sauce.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University Food App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
On a cutting board, with a sharp knife, chop the rhubarb stalks into ¼ - ½ inch pieces. Slice the strawberries into quarters if large or halved if small.
Place the chopped rhubarb, sliced strawberries, and raspberries into a greased 9x13-inch baking dish. Sprinkle the white sugar over the fruit. Next, sprinkle the cornstarch over that. Pour the water over it all and stir until mixed.
Melt the butter in either the microwave or in a saucepan on the stove top. In a mixing bowl, add the melted butter and brown sugar and stir. Add the oats and stir until combined.
Place the crumble mixture evenly on top of the fruit mixture, covering all the fruit. Sprinkle the pecans over the crumble. Bake at 350 degrees F, uncovered, for sixty minutes.
Tips and Tricks
To be sure the rhubarb cooks down all the way, chop the rhubarb into ¼ - ½ inch pieces.
Peel off any stringy parts of the rhubarb. They will not cook down as well.
Ingredient Swaps
- Oats - Swap out the old-fashioned oats for low FODMAP granola.
- Nuts - Swap out the pecans for walnuts.
- Berries - Swap out raspberries or strawberries with blueberries.
Variations
Dairy Free Rhubarb Crumble: Swap the butter for dairy free butter sticks.
All Rhubarb Crumble: Omit the strawberries and raspberries and use only rhubarb.
Rhubarb Granola Crumble: Use one cup of homemade granola or store-bought, and one cup of old-fashioned rolled oats. Be aware that if the granola has chia seeds, the crumble topping may not look appetizing, i.e., like small little black bugs.
Storing and Freezing
Store: Keep the crumble covered and at room temperature for up to four days. The longer it sits, the more texture it will lose.
Freeze: If you want to freeze the crumble, let it cool completely and then cover it with plastic wrap. Then wrap it in aluminum foil and plastic wrap again. Defrost before serving and use within four months for best results. The oats will be a bit mushier than if they were fresh, but the crumble will still be delicious.
Low FODMAP Notes
Low FODMAP information is based on Monash University Food App test results. I highly recommend the app for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Rhubarb - It is safe up to 150 grams or 1 cup per meal.
- Strawberries - They are safe up to 65 grams or five medium per meal.
- Raspberries - They are safe up to 58 grams or ⅓ cup per meal.
- Sugar - White granulated sugar is safe up to 50 grams or ¼ cup per meal. Brown sugar is safe up to 40 grams or ¼ cup per meal.
- Gluten Free Flour - It is made without wheat to reduce the fructans, and is safe at 100 grams or ⅔ cup per meal.
- Old Fashioned Oats - Safe at 40 grams or ½ cup per meal.
- Pecans - are one of my favorite low-FODMAP nuts! They are safe at 30 grams or 15 nut halves per meal.
For additional information on a low FODMAP diet, please visit the Monash University website or app.
FAQs
Yes! Reduce the water to ¾ cup because frozen fruit contains more water than fresh fruit.
Yes! It is a great way to use rhubarb year-round. Chop the fresh rhubarb stalks into ¼ or ½ inch pieces and flash freeze on a baking sheet until frozen. Then, place the frozen pieces into a freezer-friendly bag or container. Flash freezing will prevent the rhubarb from clumping into one big piece.
Additional Rhubarb Recipes
Recipe
Gluten Free Rhubarb Berry Crumble
Equipment
- Baking Pan 9x13-inch
Ingredients
Crumble:
- 1 cup gluten free flour
- 1 cup brown sugar
- 2 cups old-fashioned rolled oats
- ½ cup pecans chopped
- 1 cup butter salted
Fruit Mixture:
- 4 cups rhubarb diced
- ½ cup raspberries
- ½ cup strawberries sliced
- 1 cup white granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter, either in a glass bowl in the microwave or in a small saucepan on the stovetop.
- In a medium bowl add the melted butter, and brown sugar. Stir until combined. Next, add the flour and rolled oats. Stir and set aside.
- Chop the rhubarb into pieces about a quarter of an inch in size. Add to a 9x13-inch greased baking pan and spread out in an even layer.
- Next, add the raspberries and sliced strawberries.
- Sprinkle the sugar and cornstarch over the fruit.
- Pour the water and lemon juice over the fruit. Stir
- Add the crumble topping in an even layer over the fruit.
- Sprinkle the pecans over the crumble.
- Bake in a preheated oven for 1 hour or until the crumble is golden brown and the fruit mixture is cooked down and thickened.
- Serve the crumble warm with ice cream or whipped topping.
- Store on the countertop, covered for up to four days.
Venessa says
The pecans in the topping is the best!