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gluten free rhubarb crumble

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.