Gluten Free Strawberry Rhubarb Crumble

Sharing is caring!

This Gluten Free Strawberry Rhubarb Crumble is the perfect balance of sweet and tart, with a golden, buttery topping that's completely gluten free. It's one of those simple, cozy desserts that feels like spring in every single bite.

Every year when rhubarb starts popping up, I immediately start thinking about this gluten free strawberry rhubarb crumble. It's a combination of juicy strawberries and tart rhubarb that feels so fresh and nostalgic. This dessert is simple, unfussy and great for those early spring days when you want something warm and bright.

The flavor and texture here is what really makes this dessert a winner! The filling is soft and jammy, with the strawberries bringing natural sweetness while the rhubarb adds that signature tang. Then you have the crisp, golden topping that adds just the right amount of crunch, it's the contrast that makes every bite so good.

And of course, we're keeping this version completely gluten free without sacrificing any of that classic crumble texture. If you've made my Gluten Free Blueberry Crumble in the summer or my Gluten Free Apple Crisp in the fall (or even my Paleo Peach Crisp when peaches are at the peak), you already know how well these simple, fruit forward desserts translate into easy gluten free versions.

REASONS YOU'LL LOVE STRAWBERRY RHUBARB CRUMBLE

• Completely gluten free with no compromise on texture.

• Perfect balance of sweet strawberries and tart rhubarb.

• Easy to make with simple, wholesome ingredients.

• A cozy, crowd pleasing dessert for spring gatherings.

• We love it warm but it's also great cold and even better with toppings.

INGREDIENTS FOR GLUTEN FREE STRAWBERRY RHUBARB CRUMBLE

• Rhubarb: Diced into 1-inch pieces. Rhubarb can be found during the springtime in the produce section, at local farms and farmer's markets.

• Strawberries: Fresh, diced strawberries are the juiciest!

• Lemon juice: Brightens the fruit filling with fresh acidity and enhances the strawberry flavors.

• Cornstarch: Thickens the fruit juices into a glossy, jammy filling as it bakes.

• Granulated sugar: Sweetens the tart rhubarb filling while helping it crisp up when used in the topping.

• Gluten Free 1:1 flour or Oat flour: Gives structure to the crumble topping.

• Baking powder: Adds a subtle lift to the topping so it bakes up light and tender rather than dense.

• Brown sugar: Adds moisture and a molasse-y depth to the topping.

• Unsalted butter: Binds the crumble together and creates a rich, golden crisp texture as it bakes.

• Salt: Balances out the sweetness in the filling.

Scroll down to the recipe card for exact quantities.

HOW TO CUT RHUBARB

Trim off the leafy tops and root ends of the rhubarb (the leaves are not edible), then rinse the stalks well. Slice the stalks crosswise into ½-1 inch pieces, depending on how chunky you want them in your crumble. If the stalks are especially thick, you can halve them lengthwise first for more even pieces.

HOW TO MAKE GLUTEN FREE STRAWBERRY RHUBARB CRUMBLE

Step 1: Preheat oven and combine crumble ingredients

Step 2: Make the topping

Step 3: Combine topping with crumble

Step 4: Bake

EMILY'S TIPS AND TRICKS

• Use fresh rhubarb and strawberries when possible. Fresh rhubarb and strawberries give the best texture and flavor, especially in peak spring season.

• Balance with sweetness. Rhubarb is naturally tart so don't skip the sugar in the filling since it helps create that perfect sweet-tart balance.

• Don't skip the thickener. A little cornstarch or arrowroot powder helps the filling set up instead of becoming too watery.

• Use cold butter for the crumble topping. Cold is best because it helps create that classic crumbly texture instead of a dense topping.

• Adjust to taste. I have found the strawberries can be very sweet or not too much so adjust the sugar as needed.

• Bake until bubbly and golden. The filling should be bubbling around the edges and topping slightly browned.

WHAT TO SERVE WITH

This gluten free strawberry rhubarb crumble is incredible on it's own, but toppings take it to the next level:

• A scoop of Vanilla Honey Ice Cream melting into the warm crumble tastes heavenly.

• For a lighter option, try this Creamy Cottage Cheese Ice Cream.

• A dollop of fresh whipped cream.

• A drizzle or spoonful of yogurt for a tangy contrast.

STORAGE AND REHEATING INFORMATION

Refrigeration: Store any leftovers in an airtight container for up to 4 days. The topping will soften slightly over time, but the flavor is still just as delicious.

Freezing: Let the crumble cool completely, then cover tightly or transfer to a freezer safe container. Freeze for up to 3 months.

Reheat from frozen: Bake covered at 350F until warmed through, then uncover for the last 10-15 minutes to crisp up the topping.

Reheat from the fridge: Warm in the oven at 350 F or microwave individual portions until heated through.

RECIPE FAQ'S

Where can I find rhubarb?

Rhubarb is usually available in the produce section during spring, often near the celery or seasonal fruits or sometimes in the freezer section. I find them at my favorite local farm and they are often at farmer's markets.

Can I use frozen fruit?

Yes, just thaw and drain excess liquid first so the filling doesn't become too watery.

Can I make this dairy free?

Absolutely! Swap the butter for a dairy free alternative like vegan butter.

How do I know when it's done baking?

The filling should be bubbling around the edges, and the topping should be golden brown and slightly crisp.

I hope you give this Gluten Free Strawberry Rhubarb Crumble a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

Follow me on Pinterest, Instagram and Facebook

Print

Sharing is caring!