Gluten Free Strawberry Rhubarb Crumble

This Gluten Free Strawberry Rhubarb Crumble is the perfect way to take advantage of the short rhubarb season. This yummy dessert recipe is naturally sweetened, always gluten-free (but can be made AIP and grain free), can be made vegan, and is made with only 10 ingredients!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 423kcal

Author: Beth Chen

Ingredients

For the Filling

2 tablespoons Tapioca Starch Arrowroot Starch is a good substitute
Lemon juiced
1 pound fresh or frozen Rhubarb chopped
1 pound fresh or frozen Strawberries tops removed and sliced
1/2 cup Honey

For the Topping

1/4 cup Cassava Flour Otto’s Cassava Flour is preferred.
1/4 cup Tigernut Flour Organic Gemini Tigernut Flour is recommended.
1/2 teaspoon Salt
1/2 cup Shredded Coconut unsweetened, coconut flakes are a good substitute
1/2 cup Gluten Free Oats Unsweetened Shredded Coconut is a good grain free substitute
1/3 cup Honey
1/3 cup Ghee Coconut Oil is a good dairy free and AIP substitute.

Instructions

Preheat the oven to 350 F. Whisk the tapioca starch with lemon juice to create a slurry then set aside.
Add the strawberries, rhubarb, and honey to the 9x13 pan. Stir to combine.
Next add the tapioca slurry into the strawberry rhubarb mixture and stir until combined.
In a large bowl, whisk together the flour, salt, shredded coconut, and oats. Add the ghee and honey to the flour mixture and combine using a fork or pastry cutter until crumbly.
Top the strawberry rhubarb with the flour mixture.
Bake for 1 hour at 350 F until top is slightly browned and the filling is bubbling. Let cool slightly before serving, with whipped cream or your favorite ice cream.

Video

Notes

Coconut oil is a good dairy free and AIP substitute for ghee.
If you’d like to make your own ghee, try this easy recipe.
Butter can also be used instead of ghee, but it must be softened.
If you’re grain free, unsweetened Shredded Coconut is a good substitute for gluten free oats.
Bake in an 9x13 baking dish or other small casserole dish.
Make sure to thoroughly mix the tapioca starch and water slurry. Make sure that it’s thoroughly mixed with the strawberry rhubarb. And then don’t let the crumble sit for long before placing it in the oven. The slurry could fall to the bottom of the pan and get gummy.
Otto’s Cassava Flour is preferred.
Organic Gemini Tigernut Flour is recommended.

Nutrition