A word of Caution- This recipe contains oats.
Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog
To me, rhubarb says spring! This Rhubarb Crumble has been a family favorite for so many years. Way back when, my husband would pick the rhubarb fresh from our backyard garden and it was just wonderful! These days, our harvesting is done at the grocery store, but it always brings back those memories.
In this recipe, I threw an apple into the usual mix of rhubarb and strawberry, and it worked so well, I think you could add just about any fruit you like, and it would be delicious.
When shopping for rhubarb, be sure to choose stalks that are firm and vibrantly colored. If the outer skin of the rhubarb is tough and stringy, you can easily peel some of it off. Young, slender stalks are less likely to need peeling, but you may need to buy a few extra.
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For the filling:
- 2/3 cup granulated sugar
- 2 tbsp. corn starch
- 3 stalks rhubarb
- 1 large apple
- 1/4 cup strawberry preserves
For the topping:
- 1/2 cup gluten free all-purpose flour
- 1/2 cup gluten free rolled oats
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup (half stick) chilled unsalted butter
In a large bowl, combine 2/3 cup granulated sugar and 2 tbsp. cornstarch. Peel and dice the apple and chop the rhubarb into 1/4″ slices. Toss the rhubarb and apples with the sugar and cornstarch mixture. Refrigerate while you prepare the crumble topping.
In a small bowl, combine the flour, oats and sugars. Chop the butter into cubes.
Working quickly, cut the butter into the topping mixture using a pastry cutter, firm spatula, or 2 butter knives. You can even use your fingers to incorporate the butter into pea size pieces.
Preheat the oven to 375° and coat a square baking dish with cooking spray. Add the apples and rhubarb then use a teaspoon to dot the strawberry preserves over the fruit.
Spread the topping evenly.
Bake for 45 minutes. When done, the top should be lightly browned and bubbly.
Allow to cool slightly before serving. Honestly, it’s delicious warm, room temperature or chilled! Store in the refrigerator and it will be good for several days, but I don’t expect it to last that long…
Notes: ♪♫ For the preserves, I used Polaner All Fruit Strawberry, it is gluten free and sweetened only with fruit juice.