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Strawberry-Rhubarb Crumble

Total Time

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

Makes

4 servings

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 strawberry rhubarb crumble recipe. Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy! —Mikhala Stutzman, Granger, Iowa
Strawberry-Rhubarb Crumble Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Check out 40 irresistible strawberry dessert recipes.
  • Nutrition Facts

    1/2 cup: 253 calories, 3g fat (2g saturated fat), 8mg cholesterol, 72mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 1g protein.

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