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Strawberry-Rhubarb Crumble

Yesterday, I mentioned that we’d had more than our fair share of “indulgences” while my kids were visiting.

This is one of them.

Strawberry-rhubarb anything is one of Beloved’s favorite things to eat; I can’t even begin to describe how happy he is to have both growing in our gardens.  Since we celebrated Father’s Day on Friday, due to his travel schedule, I thought it would be nice to make a strawberry-rhubarb something.  In years past, it would have been a pie, but crumbles and crisps are so much easier (and I haven’t perfected the perfect gluten-free pie crust yet).

Was it good, you ask?  Well, let’s put it this way – it didn’t last 24 hours.  Heck, half of it was gone before we ate the dinner for which it was supposed to be dessert.  It made a damn fine breakfast, too, paired with scrambled eggs and good, strong coffee.  An altogether delightfully delicious and versatile treat.

Note:  The cardamom in the “crumble” part gave it a really wonderful flavor, but if you don’t have it, that’s okay – it’ll still be good.  Also, make sure you place the pie plate on a foil-lined baking sheet before putting it in the oven; it will bubble over the edges of the dish.

Strawberry-Rhubarb Crumble. A simple, gluten-free dessert featuring sweet, juicy strawberries and tart rhubarb.

Click on photo to enlarge

5.0 from 5 reviews
Strawberry-Rhubarb Crumble
Serves: 8
  • 2 cups sliced rhubarb
  • 1 quart strawberries, sliced
  • 1/2 cup evaporated cane juice
  • 2 tablespoons tapioca flour
  • 1 cup coarsely chopped pecans
  • 1/4 cup tapioca flour
  • 2 tablespoons potato flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon ground cardamom
  • 1/2 cup evaporated cane juice
  • 2 to 3 tablespoon ghee or clarified butter, melted
  1. Preheat oven to 350 F.
  2. Combine the rhubarb and strawberries with the 1/2 cup evaporated cane juice in a large glass mixing bowl. Allow the fruit to macerate for 30 to 45 minutes, stirring occasionally. Stir the 2 tablespoons of tapioca flour into the fruit mixture, then transfer to a pie plate and bake, uncovered. for 15 minutes.
  3. While the strawberry-rhubarb mixture is baking, combine the pecans with the tapioca and potato flours, evaporated cane juice, coconut, and cardamom in a small bowl. Stir in the melted ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet.
  4. Spread the pecan topping over the fruit and bake for another 20 to 25 minutes, or until the topping is brown and the fruit is tender. Cool for at least 30 minutes before serving.
  5. Nutrition (per serving): 329 calories, 18g total fat, 7.6mg cholesterol, 7.8mg sodium, 523.5mg potassium, 42.2g carbohydrates, 7.5g fiber, 25.5g sugar, 3.6g protein

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