Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble – Enjoy this seasonal combination of fruits fresh or frozen. Goes together in minutes, gluten free, sweetened with honey.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
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
- 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.
For Crumble
- 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.
- 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.
Find it online: https://commonsensehome.com/strawberry-rhubarb-crumble/