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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 Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 423 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 F. Whisk the tapioca starch with lemon juice to create a slurry then set aside.
  2. Add the strawberries, rhubarb, and honey to the 9x13 pan. Stir to combine.
  3. Next add the tapioca slurry into the strawberry rhubarb mixture and stir until combined.
  4. 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.
  5. Top the strawberry rhubarb with the flour mixture.
  6. 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

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

% 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.