Though I am (currently) a city dweller, I am fortunate to come from a family who lives in a place where they have space to grow their own food. And they’re fortunately all close enough to me that I can reap the benefits of their gardens! When I was visiting my family for Mother’s Day this year, my Grandpa brought me 5lbs of rhubarb from his garden, so I got to work immediately on this tasty, gluten-free dessert. Rhubarb happens to be one of my favorite late-spring produce options, but typically I bake it into cakes and pies, so I was happy to find a way to bake with it that I was able to eat as well.
While everyone has been very supportive of my drastic diet change, not everyone is so thrilled about eating gluten-free baked goods, so I went in search of a recipe that wouldn’t be vastly different with the substitution of gluten-free flour. I found this recipe in a Fine Cooking magazine we had lying around, and was thrilled to give it a try. It was super simple to make, and certainly very beautiful to look at.
Ultimately I found the filling to be too sweet, but that’s probably my fault because I used 1/2 strawberries and 1/2 rhubarb, instead of just using rhubarb. If I were to do this again, I would definitely cut the sugar, and use only rhubarb. Additionally, there was a LOT of topping – which is something I really enjoyed, but a few family members said there was too much. So, if you like crumbly topping, this recipe should hit the stop for you, but you can also maybe cut it in half, and still have plenty of crumble.
I followed this Rhubarb Brown Sugar Crumble recipe exactly, except for the addition of strawberries, and swapping out the all-purpose flour for gluten-free all purpose flour. If anyone decides to make this as the recipe is written, please let me know how it comes out! I’m tempted to try it again later this summer, because I absolutely adore ooey, gooey crisps and crumbles made with fresh, local produce. Yum!