This post may contain affiliate links which won’t change your price but will share some commission.

Strawberry Rhubarb Crumble – Gluten Free, Quick and Easy

Sharing is caring!

Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crumble. It's gluten free (and dairy free if you like) and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.)

Strawberry rhubarb crumble with ice cream in a white bowl with a wild rose on the bowl

We enjoy this strawberry rhubarb crumble hot or cold, plain or with a scoop of ice cream or a dollop of vanilla yogurt. Last time I made up a batch, I shared one of the photos with my friend, the divine Miss MaryJean, and she was inspired to pop over for a visit and give it a try. She said it was worth the drive. I hope you enjoy it, too! This crumble topping also pairs well with most other seasonal fruits or fruit combinations. Note – you can visit our rhubarb growing guide for help with your patch.

Crumble or Crisp?

The terms “crumble” and “crisp” both refer to baked fruit desserts with a streusel or granola style topping that are a combination of flour, sometimes nuts or oatmeal, butter and sugar. Crisps originally referred only to those that contained oatmeal, but now the terms are often used interchangeably.

Strawberry Rhubarb Crumble Recipe

Ingredients

Filling:

  • 3 cups rhubarb, finely chopped, fresh or thawed
  • 3 cups strawberries, chopped, fresh or thawed
  • 1 cup sugar or 1/2 cup honey
  • 3 tablespoons cornstarch
  • 1 tsp almond extract

Crumble:

  • 1 ounce package (1/4 cup) slivered almonds
  • 1/2 cup gluten-free flour blend  (I prefer Namaste) or all purpose flour for those who aren't gluten free
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup honey
  • 1/2 cup butter or coconut oil
  • 1/2 teaspoon cinnamon

Directions

Preheat oven to 350°F.

For Strawberry-Rhubarb Filling: 

Combine chopped rhubarb and strawberries in a 9″x13″ baking dish. I prefer to use a glass baking pan because it is non-reactive.

In a separate bowl, mix together sugar, cornstarch and almond extract. Pour sugar mixture over fruit, mix to coat.

strawberries and rhubarb for crisp

For Crumble Topping:

Combine almond, gluten free flour, coconut and cinnamon in a medium bowl,  mix well. Cut in chilled butter using a pastry blender to form pea sized lumps, or smash together with your fingers. Add in honey and blend well with by hand.

strawberry rhubarb crumble topping

Evenly distribute clumps of topping over the fruit filling.

Crumble ready to bake

Bake at 350°F for 35-40 minutes, until evenly browned and center is gently bubbling. Let cool for about 15-20 minutes before serving (if you can wait that long – this smells sooo good in the oven).

Strawberry rhubarb crumble in pan
Print

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble – Enjoy this seasonal combination of fruits fresh or frozen. Goes together in minutes, gluten free, sweetened with honey.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Filling

  • 3 cups rhubarb, finely chopped, fresh or thawed
  • 3 cups strawberries, chopped, fresh or thawed
  • 1 cup sugar or 1/2 cup honey
  • 3 tablespoons cornstarch
  • 1 tsp almond extract

Crumble

  • 1 ounce package (1/4 cup) slivered almonds
  • 1/2 cup gluten-free flour blend (or all purpose flour if you are not gluten free)
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup honey
  • 1/2 cup butter or coconut oil
  • 1/2 teaspoon cinnamon

Instructions

Preheat oven to 350°F.

For Filling

  1. Combine chopped rhubarb and strawberries in a 9″x13″ baking dish. I prefer to use a glass baking pan because it is non-reactive.
  2. In a separate bowl, mix together sugar, cornstarch and almond extract. Pour sugar mixture over fruit, mix to coat.

For Crumble

  1. Combine almond, gluten free flour, coconut and cinnamon in a medium bowl, mix well. Cut in chilled butter using a pastry blender to form pea sized lumps, or smash together with your fingers. Add in honey and blend well with by hand. Evenly distribute clumps of topping over the fruit filling.
  2. Bake at 350°F for 35-40 minutes, until evenly browned and center is gently bubbling. Let cool for about 15-20 minutes before serving.

Keywords: rhubarb, crumble, gluten free

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

What's your favorite strawberry-rhubarb combination?

Do you have a favorite rhubarb or strawberry recipe? Please share – I'm always looking for new ideas. Another favorite of mine is strawberry rhubarb jam.

PS – If you try the strawberry rhubarb crumble recipe or another fruit combination, let me know how you like it!

You may also enjoy:

Strawberry rhubarb crumble with ice cream in a white bowl with a wild rose on it

Originally published in 2011, updated in 2016, 2018.

Similar Posts

13 Comments

  1. Oh this looks good! I'm stopping by from Fight Back Friday where I shared my Fresh Mex Flatbread Pizza.

    I LOVE rhubarb, and though I don't have gluten issues love that you made it gluten free! Yum!! Bookmarking it now. Thanks!!

    Your newest follower,

    Denise @ Creative Kitchen

  2. Thanks for following, Denise. 🙂 I'll have to take a peak at your pizza. I'm, not completely gluten free, but I'm trying to move that direction. I'd like to cut the sugar in this, but rhubarb is so tart that I'm not sure how one would do it and get a similar product.

  3. Oh this looks so delicious. Strawberries. Rhubarb. Crumble…. What a combination!

  4. It is very yummy. I'm having another bowl with breakfast this morning. I wash going to call the neighbor to share because it looked like such a large pan, but now over half is gone already. I guess I'll have to bake him something else. (He's a bachelor and doesn't cook too much for himself, and has been a wonderful help keeping our driveway plowed in winter, getting straw for the garden and other odds and ends. Nice kid – he has done his parents proud.)

  5. After seeing so many examples of phonetic spelling and confusing punctuation, I can’t tell you how happy it made me to see you use i.e., correctly! Brava!

  6. Loved the recipe, results were fantastic, used some apples as I was short of strawberries. Your recipe came just when I received organic rhubarb from a friend. Thank YOU!

  7. Hi Laurie, We are absolutely loving the recipe for rhubarb pudding cake! Amazing! That led me to want to try your other rhubarb recipes and this morning I started the rhubarb/strawberry crumble…wanting to use only the crumble part on home canned apple pie filling I had. The directions call for 1 oz (1 1/4 cup) of slivered almonds…when I grabbed my bag of slivered almonds (Fisher Chef’s Natural brand) the package says 2 oz (1/2 cup)…I measured and it was indeed 1/2 cup. So I’m wondering if there is an error in the recipe or am I missing something? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating