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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
Ingredients
  • 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
Instructions
  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


12 comments

meaghan says:

What would be the next best sub for the cane juice? Honey perhaps? Also, would it make a huge difference to use all tapioca starch since I don’t have potato starch? Looks super tasty! I haven’t had this dessert since going paleo, but it looks like you nailed it.

Jan says:

Meaghan, honey would probably work in the fruit, but not so well in the topping. Can you get coconut sugar? That would work well. Date sugar would probably work too, although you’d probably have to increase the amount.

I like the addition of potato starch/flour or white rice flour to dishes like this, because they help so much with the texture; tapioca tends to get “gummy” in large quantities. If you don’t have the potato starch (or rice flour), just omit it. I think it should still be fine.

Be says:

Y’all know how I feel about this recipe since the poor woman didn’t even have a chance to take a picture until it was half gone. Gotta be quick at our house!

LOL! I was wondering about that! It’s typical around here, too – especially when there’s a lot of whining when I tell them to hold off until after I take pictures. ;)

Now I wish Princess Nagger hadn’t made such short work of the 3 lbs of strawberries I picked up just Saturday – I think there’s maybe 10 (or less) berries left. ;) Better go get more so I can make this! YUM!!!!!

Michele says:

JR prefers his rhubarb straight-up. So no need for strawberries here. That said, I can only buy frozen rhubarb here because it just doesn’t grow down here. JR always has to go “home” to Seattle to get decent rhubarb pie.

I don’t think I’ve ever had rhubarb anything ….

Jen says:

I love ANYTHING strawberry-rhubarb and have been known to not-so-surreptitiously lick pie plates in my pre-celiac days. Yum! Thank you!

Ruth says:

To all of the casual passersby, glancing at this recipe and thinking, “Sounds good, but I don’t have all those ingredients on hand and I don’t want to turn on the oven and baking isn’t my fortè and I’m just generally lazy.” GO NOW. Go get those ingredients! This is so easy to make and so freakin’ delicious. It was my first attempt at making a truly gluten free dessert, and now my mind is racing with the possibilities after being introduced to this pie pan of heaven. Just do it already! Okay, I’m done now. I promise.

Be says:

Ruth, you understand Nirvana and why I have stayed with this woman for so many years.

Ruth says:

Yes, keep that woman happy. A nice foot massage and an epic spa day. I think she’s earned it.

[...] Strawberry-Rhubarb Crumble The tapioca flour will help thicken up the juices in this crumble to make a tasty sauce. [...]

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