Looking for the perfect summertime dessert? You won’t believe this strawberry-rhubarb crumble is gluten-free and vegan!
My grandma told me last week the organic rhubarb she’s been growing in her garden was ready for harvest. Naturally, I was extremely excited as it is still springtime in Michigan, but the temperature has been rising — making me think of decadent summer desserts. And there is nothing better than home-grown produce to make one with! (GMO and pesticide free? Yes, please!)
There’s just something about the combination of strawberries and rhubarb. It’s a classic for a reason. The tart bite of the rhubarb mixed with the sweet, succulent strawberry is heavenly.
My grandmas’ made strawberry-rhubarb pies like clockwork when I was growing up, welcoming summer with fresh produce from their gardens tenderly made into dessert.
Being gluten-free, I decided to put together a crumble recipe that will satisfy any summer sweet tooth. It’s perfect for a hot summer dinner party, picnic, or to bring as a gift.
Best of all? Nobody will know it’s the healthier version! Plus, it’s super simple to make. ☼
Gluten-Free Strawberry-Rhubarb Crumble
Though this is a classic strawberry-rhubarb crumble recipe, feel free to mix it up by adding raspberries, nectarines, peaches, cherries or any other seasonal fruit you adore!
- 4 1/2 – 5 cups strawberries and rhubarb, diced and mixed*
- 2 – 3 tablespoons cane sugar maple syrup or raw, local honey
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal, ground from raw almonds
- 1/2 cup raw pecans, chopped (optional)
- 2 tablespoons hemp seed (optional)
- 1/4 cup packed coconut sugar
- 4 tablespoons cold vegan butter (Substitute: avocado oil)
- Pinch Celtic salt
- Juice of 1 fresh lemon
*If using frozen fruit, briefly rinse under cold water.
- Preheat oven to 350 degrees F (176 C).
- Prep an 8×8 (or similar size) baking dish or pie dish with vegan butter or oil so the crumble will not stick.
- Add fruit directly to your dish. Toss with maple syrup or honey. (Sweeten to your preference.)
- Add crisp ingredients to a mixing bowl. Squeeze in the juice of one lemon over top.
- Using your hands or a utensil, mix 4 tablespoons of vegan butter until it is evenly distributed — and the mixture is “crumbly” in texture.
- Add the crumble mixture over the fruit in an even layer.
- Bake for 45-55 minutes — or until bubbling and the crumble is golden-brown.
- Let cool for ~10 minutes.
- Serve with dairy-free ice cream, coconut whipped cream, or a dollop of vegan yogurt! (I like CoYo.)
Tip: Leftovers will keep for up to one week refrigerated. Though it tastes best when fresh out of the oven!
Click here for other unique ideas for how to use rhubarb this summer.
What’s your favorite summertime dessert? Let me know in a comment below!