With all of the rhubarb around here lately I wanted to make sure my boys’ had a treat to try too….so I made them a crumble. No eggs, dairy, or wheat…and still so, so yummy! Fruit desserts are a great way to indulge if you live a gluten-free lifestyle. Flour isn’t as predominate in fruit based recipes so replacing it is an easier task. I usually like to use a flour blend with sorghum flour, potato starch, and sometimes oat or brown rice flour. This time I used sorghum and millet. The flavor was great but I think the crumble was a touch gritty, as sometimes gluten-free baking can be. We loved them anyway and the filling was to die for! You can use your favorite gluten-free flour blend or go ahead and use all-purpose flour if that is something you can use.
Rhubarb Berry Crumble
- 2 cups chopped rhubarb
- 1 cup raspberries
- 1 cup sliced strawberries
- 3/4 cup sugar
- 2 tbsp. instant tapioca
- juice of half lemon
- 6 tbsp. butter (we used dairy-free Earth Balance)
- 1/4 cup brown sugar
- 1 cup all-purpose or gluten-free flour blend*
Heat oven to 375 degrees. Combine rhubarb, raspberries, and strawberries with sugar, tapioca, and lemon juice. Toss to combine. Pour into 8 oz ramekins…you should be able to make 5 ramekins. Alternately, an 8×8 pan would work well.
Cream butter and brown sugar until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls. Sprinkle over fruit filling and bake for 30-40 minutes until crumble is brown and bubbly.
* I used 3/4 cup sorghum flour and 1/4 cup millet flour.