Posted by Gina Mariehttps://soletshangout.com/strawberry-rhubarb-crumble-gluten-free/

Gluten-Free Strawberry & Rhubarb Crumble

Ingredients

    Topping

    • 1 cup rolled oats
    • 3/4 cup gluten-free flour blend (I used Bob's Red Mill)
    • 1/2 cup packed brown sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon cardamom
    • 1 stick (1/2 cup) cold unsalted butter, cut into small cubes

    Strawberry & Rhubarb Filling

    • 2 tbs unsalted butter, softened
    • 6 large stalks of rhubarb, chopped
    • 3 cups of strawberries, chopped
    • 1 1/4 cup superfine sugar
    • Juice from 1 lemon
    • 2 tsp gluten-free vanilla extract

    Instructions

    1. Preheat your oven to 375 degrees
    2. Butter a baking dish and set aside
    3. In a medium-sized mixing bowl, combine your oats, gluten-free flour, brown sugar, cinnamon & cardamom. Stir together.
    4. Add in your tiny cubes of butter. Using your hands, work the mixture until a coarse crumble forms.
    5. Place your mixture into the freezer for 20 minutes while you work on your other ingredients.
    6. In a large mixing bowl, combine your rhubarb, strawberries, sugar, butter, lemon juice & vanilla and stir until all of the ingredients are mixed together. You should not be able to see chunks of butter in your mixture.
    7. Once your filling has come together, pour it into the bottom of your buttered pan.
    8. Remove the topping from the freezer and fluff it up with a fork so it becomes crumbly again.
    9. Pour your crumble evenly over your fruit mixture until it has been completely covered. Pat it down with a fork.
    10. Bake for 30-40 minutes, or until the top becomes crispy and golden brown.
    11. Allow your crumble to cool for 15 minutes, and then serve. I highly recommend pairing it with vanilla ice cream!
    12. Enjoy!

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