Gluten-free crumble with rhubarb and strawberries
6 servings
50 minutes
Gluten-free crumble with rhubarb and strawberries is a modern take on British baking. This dessert combines the gentle tartness of rhubarb, the sweetness of strawberries, and a crunchy almond-oat crust. It emerged as a gluten-free alternative to classic crumble, allowing those with food sensitivities to enjoy its flavor. The sandy texture of the dough provides a cozy feel, while serving it with vanilla ice cream makes it especially delicate. Perfect for summer days when you crave freshness and lightness or for warm cozy evenings with a cup of tea.
1
In a container, mix rice flour and freshly ground almond to a flour state. Almond can be ground using a coffee grinder.
- Rice flour: 150 g
- Almond flour: 50 g
2
Then add the butter, brought to room temperature, and mix well, breaking up all the lumps. This can be done either by hand or with a mixer using a special attachment for shortcrust pastry.
- Butter: 100 g
3
Add 50 grams of brown sugar, vanilla sugar (can be replaced with fresh vanilla bean seeds), and oatmeal, and mix well with a silicone or wooden spatula.
- Brown sugar: 100 g
- Vanilla sugar: 30 g
- Gluten-free rolled oats: 50 g
4
Preheat the oven to 200 degrees.
5
Cut the rhubarb into pieces about 4 cm long.
- Rhubarb: 400 g
6
Remove the stem from the strawberries and cut them in half or quarters lengthwise, depending on their size.
- Strawberry: 400 g
7
Place the rhubarb in a saucepan, add 50 g of sugar, and add a few tablespoons of water.
- Rhubarb: 400 g
- Brown sugar: 100 g
8
Bring to a boil and cook for about 1-2 minutes until the rhubarb is tender.
- Rhubarb: 400 g
9
Then remove from heat and add strawberries to it.
- Strawberry: 400 g
10
Place everything in a baking dish (about 30 cm) evenly distributed throughout.
11
Place the dough on top, leaving it not fully covering the rhubarb with strawberries. Leave space between the dough for air to escape freely from the form.
12
Bake for 30 minutes until golden brown.
13
Serve warm with a scoop of vanilla ice cream.