Strawberry Rhubarb Crumble Recipe

Strawberries: Fresh, hulled, and quartered, these provide a sweet and juicy base for the crumble.

Rhubarb: Chopped and tart, this adds a unique flavor that balances the sweetness of the strawberries.

Granulated sugar: Used to sweeten the fruit mixture.

Cornstarch: Helps to thicken the fruit juices as they cook.

Vanilla extract: Adds a warm, aromatic flavor to the fruit mixture.

Gluten-free rolled oats: Forms the base of the crumble topping, providing a hearty texture.

Almond flour: Adds a nutty flavor and helps to keep the crumble gluten-free.

Brown sugar: Sweetens the crumble topping and adds a hint of molasses flavor.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Melted and mixed into the crumble topping for richness and moisture.

To ensure the crumble topping achieves a perfect texture, make sure the butter is fully melted before mixing it with the oats, almond flour, and brown sugar. This helps in evenly distributing the butter throughout the mixture, resulting in a more uniform and crispy crumble. Additionally, for a more complex flavor, consider toasting the gluten-free rolled oats lightly in a dry pan before incorporating them into the topping. This extra step can add a delightful nutty note to your strawberry rhubarb crumble.

• Strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a great alternative.

• Rhubarb - Substitute with apples: Apples offer a similar texture and a sweet-tart flavor that complements the crumble.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that pairs well with fruits.

• Gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.

• Almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a subtle coconut flavor.

• Brown sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and a hint of maple flavor.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste.

• Unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a slight coconut flavor.

• Allow the strawberry rhubarb crumble to cool completely at room temperature. This ensures that the fruit filling sets properly and the crumble topping retains its texture.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the crumble to an airtight container. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover with foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. For a crispier topping, remove the foil during the last 5 minutes of reheating.

• For freezing, first, ensure the crumble is completely cooled. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, portion the crumble into individual servings and place them in airtight, freezer-safe containers or resealable plastic bags.

• Label the containers with the date and contents to keep track of freshness. The crumble can be frozen for up to 3 months.

• When ready to enjoy, thaw the crumble in the refrigerator overnight. Reheat using the same method as for short-term storage, ensuring it reaches an internal temperature of at least 165°F (74°C) for food safety.

• For an extra touch, serve the reheated strawberry rhubarb crumble with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm crumble and the cold dessert topping creates a delightful experience.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover strawberry rhubarb crumble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crumble topping from burning.
  4. Heat for about 15-20 minutes, or until the fruit filling is bubbly and the crumble is warmed through.
  5. Remove the foil for the last 5 minutes to re-crisp the topping.

• Microwave Method:

  1. Transfer a portion of the crumble to a microwave-safe dish.
  2. Cover the dish loosely with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place a portion of the crumble in a non-stick skillet.
  2. Cover the skillet with a lid to trap the heat.
  3. Warm over low heat for about 5-7 minutes, stirring occasionally to prevent sticking and ensure even heating.
  4. If the crumble seems dry, add a splash of water or fruit juice to moisten it.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the crumble in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the crumble topping doesn't burn.
  4. Let it cool slightly before serving to enjoy the crispy topping and warm fruit filling.

• Oven: Used to bake the crumble at a consistent temperature of 350°F (175°C) to ensure even cooking.

• Large bowl: Essential for mixing the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract together.

• Baking dish: The vessel where the fruit mixture is transferred and baked with the crumble topping.

• Another bowl: Needed to mix the oats, almond flour, brown sugar, and salt before adding the melted butter.

• Measuring cups: Used to accurately measure the ingredients like strawberries, rhubarb, granulated sugar, oats, almond flour, and brown sugar.

• Measuring spoons: Necessary for measuring smaller quantities such as cornstarch, vanilla extract, and salt.

• Mixing spoon: Utilized for stirring the fruit mixture and the crumble topping to ensure even distribution of ingredients.

• Knife: Required for hulling and quartering the strawberries and chopping the rhubarb.

• Cutting board: Provides a safe surface for cutting the strawberries and rhubarb.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Allows the crumble to cool slightly before serving, ensuring it sets properly and is safe to eat.

Prepare the filling in advance: Mix the strawberries, rhubarb, sugar, cornstarch, and vanilla extract the night before and store in the fridge.

Use pre-chopped ingredients: Buy pre-chopped rhubarb and pre-hulled strawberries to save prep time.

Melt butter in the microwave: Quickly melt the butter in the microwave instead of on the stove.

Combine dry ingredients ahead: Mix the oats, almond flour, brown sugar, and salt in a bowl and store in an airtight container until ready to use.