Strawberry rhubarb crumble is sweet yet tart, and the most perfect summer-time dessert. A crunchy oat crumble makes this a gluten free dessert you can’t resist!
Every time summer rolls around, I can’t help but get super excited for summer-time fruit. Especially rhubarb, which seems to have such a short season.
If you’re lucky enough to have friends or family who grow rhubarb and are overstocked, this strawberry rhubarb crumble is the perfect recipe for using up all that excess.
Or, maybe if you grow it yourself, you should definitely be making this crumble, but also making my all-time favorite gluten free rhubarb cheesecake bars. Seriously, those babies are amazing!
Crumbles may be one of my favorite summertime desserts, because they require little prep, and can be topped with cool and creamy ice cream that melts all over the ooey-gooey fruit and crunchy crumble topping.
How to make Strawberry Rhubarb Crumble
This recipe is pretty descriptive when it comes to what fruit is used: strawberries and rhubarb.
The sweetness of the strawberries balances out the tartness of the rhubarb, making the two a perfect pairing.
Toss the diced fruit with some corn starch to create that gooey texture. Then stir in some pure maple syrup for that added sweetness.
For this specific recipe, I opted to add in some fresh squeezed orange juice and a little zest to brighten up the whole crumble.
This could quite possibly be my most favorite part of the whole dessert. A sweet, crunchy crumble that gets loaded on top of fresh summer fruit…there’s nothing better.
I love that the topping is naturally gluten free, but if you have someone who has Celiac’s disease, I would definitely suggest getting certified gluten free oats. It means that they’re made in a factory that doesn’t process any gluten. So no cross contamination.
Crumbles are pretty simple to assemble, and this one is no exception. All you need are oats, coconut sugar (instead of brown sugar), and butter. If you wanted to make this vegan, you could replace the butter with coconut oil instead.
Then just mix the butter in with your fingers or a hand mixer until it’s small and, well, crumbly.
Now that your strawberry rhubarb crumble is all golden and gorgeous, it’s time for some toppings.
Like I mentioned above, I think classic vanilla ice cream is really the best option here. Once the ice cream starts to melt a little into the warm, gooey fruit, there’s just nothing better on a hot summer night.
You can always opt for a hefty dollop of Cool Whip, but doesn’t that vanilla ice cream just take the cake…or in this case, crumble?
Whatever way you decide to top your crumble is fine by me, but just don’t miss out on this super simple, and easy to assemble, classic summer dessert.
Looking for more summer fruit-based desserts? Check these out:
Strawberry rhubarb crumble is sweet yet tart, and the most perfect summer-time dessert. A crunchy oat crumble makes this a gluten free dessert you can't resist!
- 4 cups diced strawberries
- 3 cups chopped rhubarb
- 3 Tbsp. corn starch
- 3 Tbsp. pure maple syrup
- 3 Tbsp. fresh squeezed orange juice
- Zest of half an orange
- 2 tsp. vanilla
- 2 1/2 cups old fashioned oats*
- 1/4 cup coconut sugar
- 6 Tbsp. cold butter, cubed**
Preheat oven to 375° F, and grease an 8" x 8" pan*** with baking spray.
In a large bowl, toss together the strawberries and rhubarb.
Sprinkle the corn starch over the top. Pour in the pure maple syrup, orange juice and vanilla. Add the orange zest. Stir everything to coat the strawberries and rhubarb.
Pour the mixture into the prepared pan in an even layer.
In a medium-sized bowl, add the oats and coconut sugar, and stir together.
Add the cubed butter, and either press the butter into pea-sized pieces with your fingers, or use a hand mixer on low speed to break up the butter into small pieces.
Sprinkle the crumble ingredients over the top of the strawberry, rhubarb mixture.
Bake for 35-40 minutes, until crumble is golden brown and fruit is soft and juicy.
Serve warm with ice cream or cool whip, or enjoy with yogurt for a delicious breakfast.
*Note: use certified gluten free oats if making this dessert gluten free.
**Note: use solid coconut oil if making this vegan.
***Note: make sure to use a deep 8″ x 8″ pan so that the fruit and topping all fit in the pan.