Strawberry-Rhubarb Crumble Recipe

Strawberry-Rhubarb Crumble Recipe photo by Taste of Home

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“I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free recipe,” says Mikhala Stutzman of Granger, Iowa. “Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy!”

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Strawberry-Rhubarb Crumble Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 4 Servings

20 40 60

Ingredients

1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter

Directions

In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray.
In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1/2 cup equals 253 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 72 mg sodium, 58 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Strawberry-Rhubarb Crumble in Cooking for 2 Summer 2009, p35