Gluten Free Strawberry Rhubarb Crumble
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Gluten Free Strawberry Rhubarb Crumble
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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!
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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.
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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.
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 Information
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Serving
1bar
Calories
423kcal
(21%)
Carbohydrates
73g
(24%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
26mg
(9%)
Sodium
221mg
(9%)
Potassium
410mg
(12%)
Fiber
5g
(20%)
Sugar
48g
(96%)
Vitamin A
86IU
(2%)
Vitamin C
51mg
(57%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 423kcal | 21% |
| Carbohydrates | 73g | 24% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 221mg | 9% |
| Potassium | 410mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 48g | 96% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 51mg | 57% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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