Gluten Free Rhubarb Crumble

I’ve been making strawberry rhubarb shrugs all spring and have been loving their sweet tart flavour mixed with sparkling water as an afternoon refreshment.

As with making your own almond milk, the difficulty with this kind of recipe is what to do with the main ingredient once you’ve strained off the liquid that you are essentially making it for. It seems like such a waste to toss it.

Last week I came up with a brain wave. Ok, maybe it’s not that brilliant, but I was happy to have thought of it. I needed to recreate a strawberry rhubarb crumble since the one that I began photographing got eaten up before I had a chance to snap the final shots. After making a batch of shrug, which uses the same base ingredients, I wondered if I could use up the already sweetened, strained fruit by making a mini crumble with it. After all, the sweetened fruit was right there, begging not to be discarded. All I had to do was strain off the excess liquid, add some flavour enhancers like a bit of orange peel and cinnamon, top it and bake it.

Bingo, this worked really well. In fact it makes me think one should always make crumbles this way. Use your fruit to make a shrug, then cook it up with a yummy topping and you get a BOGO. The quantities may need to be adjusted a bit depending on the quantity of fruit you have but this is so simple, it would be tough to mess it up.

When I made the original crumble I already had some topping in the freezer so I used it as is, but needing a redo gave me a chance to try getting rid of the flour in the original recipe. It’s still not grain free, but with gluten free oats you basically get a gluten free rhubarb crumble.

Frugal rhubarb crumble. There you have it.

Frugal Rhubarb Crumble

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2

Author: www.miasdailydish.com

A thrifty way to get two for one out of strawberries and rhubarb. Make a strawberry rhubarb shrug, then use the strained and sweetened fruit to bake this simple crumble with gluten free topping

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Ingredients

For the crumble

• Rhubarb and strawberries strained off of shrug about 3 Cups (this will depend on how big a batch you made)
• 1/2 tsp cinnamon
• 1 Tbsp orange zest
• 1 Tbsp fresh orange juice
• 1 Tbsp butter cut into small pieces

For the topping

• 1 C lightly packed brown sugar
• 1/2 C coconut flour
• 1/2 C old fashioned oats not instant or quick oats
• 1/2 tsp cinnamon
• pinch kosher salt
• 8 Tbsp cold unsalted butter cut into small pieces

Instructions

1. Preheat oven to 375°
2. Butter a baking dish large enough to just hold the fruit.

Prepare crumble mix

1. Place all crumble ingredients, except for the butter, into a food processor and pulse several times to distribute the ingredients.
2. Add butter cubes and pulse again until the mixture just begins to clump together. It should be around small pea sized.
3. Set into fridge while you mix the fruit.

For the fruit

1. Gently mix all ingredients except butter together in a medium bowl.
2. Pour into prepared dish and evenly distribute chunks of butter over top.
3. Sprinkle crumble more or less evenly over the top of the fruit
4. Place baking dish on a foil lined pie plate to catch drippings
5. Bake for 30 minutes or until top is browned and fruit is bubbling at the sides of the dish
6. Serve with ice cream or frozen yogurt

Recipe Notes

This will make more crumble topping than you need. Just freeze any unused portions for next time.