My mother-in law, like someone else in our house which is not me, thinks that rhubarb is mighty fine stuff. Since it is Mother’s Day weekend, I thought I’d show a little appreciation for my mother-in-law who has been in my life since I was a clueless 15-year-old kid and make this rhubarb crumble for her son.
There is logic to that statement. Really.
And if she lived nearby, I’d make him share, honest.
If you or you mother/mother-in-law like a little rhubarb with your strawberries you will probably like this. That the recipe is also easy and goes together pretty quickly is a big help if you’ve put off doing anything for your mother or mother-in-law for Mother’s Day. Particularly if she lives nearby. But then again, you could make the rhubarb crumble, take a photo and email it to her. It isn’t exactly the same, but it’s the thought that counts, right?
This uses the same filling as we used for the Strawberry Rhubarb Hand Pies. No sense in reinventing the rhubarb wheel when you can get two recipes for the work of one. I made plenty of filling for the hand pies and saved it for the crumbles. It freezes well if you aren’t going to use it right away. Thaw overnight in the refrigerator before making the recipe.
In fact, you can make the crumble topping ahead of time and store that in a covered container and refrigerate until you are ready to make the recipe.
Perhaps I should make another crumble with berries and chocolate. After all, rhubarb season is thankfully short, but chocolate season lasts for 12 months of the year. So I hear.
|Strawberry Rhubarb Crumble, Gluten Free||
- 50 grams almond flour (about ½ cup)
- 135 grams brown rice flour (just shy 1 cup)
- 83 grams sugar (about heaping ⅓ cup)
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon lemon peel powder
- ¼ teaspoon cinnamon
- 114 grams unsalted butter, chilled (1 stick)
- 2 fat and happy rhubarb stalks
- 1 10 oz. bag frozen strawberries (organic is better)
- 1 pint fresh strawberries (or more if you like)
- 115 grams sugar (about a ½ cup)
- 1 tablespoon tapioca flour/starch (plus an extra teaspoon if needed)
- ½ teaspoon kosher salt
- 1 tablespoon or giant slug of Grand Marnier
- vanilla ice cream (optional)
- whipped cream (optional)
- Preheat oven to 350. Line a baking sheet with parchment. Set aside.
- Whisk together almond flour, brown rice flour, sugar, brown sugar, salt, lemon peel powder and cinnamon until thoroughly combined. Drop cubed butter on top of mixture and then combine with clean finger tips until the butter is mixed in – large pieces are fine. Don’t over mix. Drop mixture onto prepared baking sheet in a shallow layer and bake about 10 minutes. Cool slightly.
- Preheat oven to 350. (You can bake the crumble and roast the filling at the same time if you wish.)
- Cut the washed rhubarb into a small dice just larger than you would for celery in a salad (but don’t eat it like celery!). Toss with frozen berries, sugar, salt, tapioca flour and place in an oven proof pan. Roast at 350 for about 40 minutes or until very mushy. Cool to room temperature. If it is not thick enough, mix a teaspoon of tapioca starch with water and whisk to combine. Add that to the mixture and stir. Add the glug of Grand Marnier and stir. Cut up the fresh strawberries and stir into the mixture. It will not be totally thick, but it won’t be all that runny either. And you will have way more mixture than you need but it keeps in the refrigerator or in the freezer (see link for hand pies).
- Again, oven at 350.
- In small ramekins, Weck jars or other small oven proof dishes spoon about ½ cup of filling in each. Top with a generous amount of crumble. Reserve about a cup of crumble mixture. Place the ramekins, jars or other dishes on a baking sheet.
- Bake the crumbles for about 20 minutes or until the mixture is bubbling and top is brown. The filling may bubble up over the crumble topping. Don’t worry about that. Remove from the oven and let it cool for about a minute or two or until it stops bubbling. Sprinkle the remaining crumble topping over each ramekin evenly dividing the mixture.
- Serve with vanilla ice cream or whipped cream.