Gluten Free Strawberry Rhubarb Crumble with Almond Flour

Since the new crop of rhubarb is coming in, and strawberries will (hopefully) be following soon, I decided to use up some of last year’s rhubarb and strawberries that I had stashed in the freezer.  I’ve really had a taste for a crumble but wanted a recipe that was gluten free, used almond flour and limited refined sugars.  Strangely enough, I didn’t have much luck searching the web, so I decided to cobble together several recipes and see how it worked.  (Perhaps I should have made a cobbler?

Gluten Free Strawberry Rhubarb Crumble with Almond Flour

Filling:
3 cups rhubarb, finely chopped, fresh or thawed
3 cups strawberries, mashed (i.e., start with more than 3cups, should up up with 3 cups after mashing)
1 cup sugar
3 tablespoons cornstarch (I used this much because I had a lot of juice, with fresh rhubarb you may be able to cut back)

1 tsp almond extract

Crumble:
1 cup almond meal (You can make your own by pulsing almonds in a food processor.)
1/2 cup gluten-free baking mix (I used Pamela’s)
1/2 cup unsweetened coconut flakes
1/4 cup honey
1/2 cup butter or coconut oil
1/2 teaspoon cinnamon
10 drops liquid vanilla stevia

Directions
Preheat oven to 350.  Coat a 9″x13″ pan with coconut oil or butter.  I prefer to use a glass baking pan because it is non-reactive.

For filling:  Combine diced rhubarb and smashed strawberries.  In a separate bowl, mix together sugar, cornstarch and almond extract.  Pour sugar mixture over fruit, mix to coat.  Pour fruit mixture into prepared baking dish.

For crumble:  Combine almond meal, GF baking mix, coconut and cinnamon in a medium bowl,  mix well.  Cut in chilled butter using a pastry blender to form pea sized lumps.  You want the butter evenly distributed in the dry ingredients.  Add in honey and vanilla stevia.  Blend well with hands.  Use hands to distribute crumble on top of filling.

 

Bake at 350 for 35-40 minutes, until evenly browned and center is gently bubbling.  Let cool for about 15-20 minutes before serving (if you can wait that long – this smells sooo good in the oven).  This is delicious on its own, but would be excellent with vanilla ice cream or fresh cream.

Do you have a favorite rhubarb recipe?  Please share – I’m always looking for new ideas.  Another favorite of mine is strawberry rhubarb jam.