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Positively Coeliac - Adventurously Gluten Free

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Home » Gluten Free Sweet Treats » Tray Bakes & Brownies » Strawberry Rhubarb Crumble Slice (or Bars) – Gluten Free

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Strawberry Rhubarb Crumble Slice (or Bars) – Gluten Free

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Gluten free Strawberry Rhubarb Crumble Slice. A dessert crumble bar made with a shortbread base, oat crumble top and a deliciously fruity compote. Perfect served with custard, ice cream or cream. Optional Dairy Free/Vegan

DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

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Super-delicious Strawberry Rhubarb Crumble Slice

This Strawberry Rhubarb Crumble Slice is a delight. Super-yummy, it has a delicious gluten free shortbread base… This is followed by a thick compote layer of rhubarb and strawberry (mingled with a few whole blueberries)… All topped with a crunchy, oaty crumble. The tangy rhubarb is perfectly offset by the sweetness from the shortbread and crumble. And for optional extra flavour and interest, I have added some chopped nuts too.

Whether you love or hate rhubarb, this is most definitely a beautiful bake.

gluten-free crumble-bars

Seasonal rhubarb and how to enjoy it all year round

There’s no denying that rhubarb is a seasonal vegetable. The main season in the UK starts around April and although the best stalks are available through to the end of June, many plants will keep on producing well into the summer. Forced Rhubarb however is available much earlier… Often from as early as January in the UK, with Yorkshire forced rhubarb being particularly famed.

For those who have experienced forced rhubarb (which is grown by specific process), the difference is considerable. Not only is it sweeter and more delicate in flavour, but the colour stands out as the most vibrant and beautiful deep crimson pink.

But beyond the period of these growing seasons, what is the best way to preserve rhubarb for all year-round Strawberry Rhubarb Crumble Slice and other tangy recipes?

Well, it turns out it can be frozen in any number of ways.

Options for freezing rhubarb

  • Raw – Cut into pieces. Then spread and fast-freeze (or flash-freeze) on open trays, before transferring to airtight freezer bags/containers.
  • Blanched – Cut into pieces before blanching in boiling water for 1 minute. Immediately drain and plunge into ice-cold water to stop any further cooking. Pat dry with kitchen paper or a tea towel and then fast-freeze on open, lined trays in the same way as the raw rhubarb instructions above.
  • Stewed – Lastly (and if you want to use it for crumble, Strawberry Rhubarb Crumble Bars, Rhubarb Curd or Rhubarb Compote) simply stew and freeze the rhubarb. Cut into pieces before adding to a sauce pan with a little sugar and a drop of liquid. Then cook over a low heat and simmer until tender. Freeze in a single tub or in portioned ice cube trays.
strawberry-rhubarb-crumble-slice-gluten-free

The Strawberry Combo in these Strawberry Rhubarb Crumble Bars

I have written about the Rhubarb-Strawberry combo before when I made Rhubarb, Strawberry & Cointreau Jam. Indeed, it was apparently first used for colour stability, ensuring the redness of strawberry remained on cooking. According to the Los Angeles Times, the acidity from the rhubarb helps to stabilise the strawberry’s red pigment, offering a more visually appealing result.

But wherever it started, Rhubarb and Strawberry have become a classic 21st Century pairing. The tanginess of the rhubarb being superbly tempered by the sweet fruitiness of the berries.

At Gluten Free Alchemist, we love the pairing. And in addition to Strawberry Rhubarb Crumble Slice, we have recipes for a gluten free Rhubarb Upside Down Cake with strawberry sponge; a totally divine Rhubarb and Strawberry Meringue Pie, a Rhubarb-Strawberry Sauce (perfect with ice cream) and a lovely Rhubarb, Strawberry and Pomegranate Jam.

rhubarb-strawberry-crumble-slice

Can I use this recipe for other fruit crumble bars?

If Strawberry Rhubarb Crumble Slice doesn’t appeal, then that’s fine. This recipe will work equally well as a base for other crumble bars too. Simply use the recipe for the shortbread base and crumble top and substitute the fruit in the compote layer for something you prefer.

Alternatively, we have other crumble slice-type recipes for gluten free Blackberry Apple Crumble Slice, a layered healthier Banana Flapjack Crumble Cake, some amazing Strawberry Crumble Muffins and even some incredible Chocolate-Peanut Butter Oat Slices (which I really need to remake).

strawberry-rhubarb-crumble-slice

Ready to make Rhubarb Strawberry Crumble Slice?

But for now, here’s the recipe for Strawberry Rhubarb Crumble Slice. I hope you love it both for its gorgeous colour, and its amazing flavours. It needs no dressing up with fancy drizzles or sprinkles… But speaks temptingly for itself, promising you a combination of sweet and tart flavours, set against textures which are crisp, crunchy, soft, dry, moist and melty in each and every bite.

If you are tempted, then please give it a try.  And let me know how you find it. Leave a comment. Tag me on Social Media (links at the top of the page). Send a message in a bottle… I just love hearing from you amazing people.

For everything else, head to our Gluten Free Recipe Index

strawberry-rhubarb-crumble-bars

Other Rhubarb Recipes you might also like…

rhubarb-upside-down-cake-gluten-free
Rhubarb Upside Down Cake
rhubarb-curd
Rhubarb Curd
Rhubarb & Custard Layer Cakes
strawberry-rhubarb-crumble-slice
Print Recipe
5 from 2 votes

Strawberry Rhubarb Crumble Slice

A dessert crumble bar made with a shortbread base, oat crumble top and a deliciously fruity layer of rhubarb, strawberry and blueberry compote. Perfect served with custard, ice cream or cream.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Dessert, Pudding, Sweet Treats
Cuisine: British, Gluten Free, optional dairy free, optional Vegan
Keyword: crumble, rhubarb, shortbread, strawberry, traybake
Servings: 16
Calories per serving: 248.5kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • 8 inch/20 cm square baking tin
  • baking paper
  • oven + hob
  • Mixing bowls
  • medium saucepan
  • wooden/silicone spoon
  • large sharp knife

Ingredients

Shortbread Base

  • 220 g plain gluten free flour blend I used Gluten Free Alchemist blend A – See NOTES
  • ½ tsp xanthan gum
  • pinch fine sea salt
  • 135 g unsalted butter (or dairy free alternative) cold and cubed
  • 100 g golden caster sugar

Fruit Compote Layer

  • 400 g fresh rhubarb cut into chunks (approx weight)
  • 400 g strawberries hulled (approx weight)
  • 2 to 3 tbsp soft light brown sugar
  • handful fresh blueberries

Crumble Top

  • 100 g gluten free oat flour Easy to make at home – See NOTES
  • 80 g gluten free rolled oats
  • 80 g unsalted butter (or dairy free alternative) cold and cubed
  • 70 g soft light brown sugar
  • 2 tbsp roasted chopped nuts optional
  • + about a quarter of reserved base dough.
Metric – US Customary

Instructions

Shortbread Base

  • Base-line an 8 inch (20 cm) non-stick square tin (approx 5 cm/2 inch deep) with baking paper. Alternatively spray the base with non-stick baking release spray.
  • Preheat the oven to 180 C/350 F/Gas 4.
  • Weigh and mix in a large bowl the flour, salt and xanthan gum.
  • Rub the butter into the flour until it resembles fine bread crumbs.
  • Add and stir in the caster sugar.
  • Remove ¼ of the mixture to a separate bowl and set aside (to be added later to the crumble topping).
  • Press the remaining mixture together with hands to blend and form a loose dough.
  • Tip the dough mixture into the base-lined/greased tin and press using the back of a spoon until even in the base of the tin and reasonably firm.
  • Bake the base in the pre-heated oven for about 20 minutes, then remove and set aside to cool while you make the fruit and crumble layers.

Fruit Compote Layer

  • Place your prepared rhubarb and strawberries (NOT the blueberries) with the brown sugar into a saucepan and gently heat, stirring, to bring to a simmer.
  • Continue to simmer, stirring frequently until the mixture has reduced and thickened to an almost jam consistency.
  • Remove from the heat and set aside to cool.

Oat Crumble Top

  • Place the oat flour and oats in a large bowl and mix together.
  • Add the butter cubes and rub into the flour until the mixture resembles coarse bread crumbs.
  • Add the sugar, nuts (if using) and reserved dough from the base mix and stir through.
  • Squeeze with finger tips until the mix has a slightly clumpy texture.
  • Set aside.

Putting It All Together

  • Re-heat the oven to 180 C/350 F/Gas 4.
  • Spread the fruit compote layer on top of the shortbread base.
  • Sprinkle the blueberries on top, followed by the oat crumble mix.
  • You may wish to sprinkle a little extra brown sugar (optional) on top before placing the tin back in the oven.
  • Bake for a further 20 to 25 minutes until golden.
  • Take out of the oven and allow to cool completely in the tin, before removing and slicing into portions.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Instructions for making gluten free oat flour at home and Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour blend, the texture may be slightly different.
 

Nutrition

Calories: 248.5kcal | Carbohydrates: 31.8g | Protein: 3.5g | Fat: 13g | Saturated Fat: 7.2g | Trans Fat: 0.4g | Cholesterol: 28.9mg | Sodium: 103.2mg | Potassium: 170.5mg | Fiber: 3.3g | Sugar: 14g | Vitamin A: 364.5IU | Vitamin C: 16.7mg | Calcium: 48.7mg | Iron: 1.2mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Strawberry Rhubarb Crumble Slice shared with

  • Fiesta Friday #367 with Angie
  • Full Plate Thursday #524 with Miz Helen’s Country Cottage
  • Blogger’s Pit Stop #257
  • Over The Moon #263 with Eclectic Red Barn and Marilyn’s Treats
  • Sundays on Silverado #26 with The House on Silverado

Previously shared with – Baking Crumbs with Jo’s Kitchen Larder and Apply To Face Blog; What’s for Dinner #217 with The Lazy Gastronome

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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Adrienne Milligan says

    15/02/2021 at 6:28 pm

    WOW this looks SO yummy! I’ve bookmarked to come back to later. Adrienne from Gluten Free Preppers and a member of the Blogger’s Pit Stop Crew

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:58 pm

      Thanks Adrienne. It’s such a lovely way to eat rhubarb and the combo with strawberry is always awesome x

      Reply
  2. Christie Hawkes says

    13/02/2021 at 6:22 pm

    I don’t eat gluten free, but this looked so delicious, I couldn’t resist pinning it! I’m coming to you from the Bloggers Pit Stop today. I love looking for new blogs and posts that catch my eye. This recipe certainly did that.

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:56 pm

      Thank you Christine for your lovely comment and for popping by. I totally agree. Bloggers Pit Stop has introduced me to lots of new blogs too.
      This is one of those recipes that can be made GF or not I think. So we can all enjoy it xx

      Reply
  3. Irene says

    10/02/2021 at 2:44 pm

    Awesome way to enjoy the classic strawberry-rhubarb combo, especially without gluten!

    Reply
    • GlutenFreeAlchemist says

      16/02/2021 at 3:54 pm

      Thanks Irene. You can’t beat a crumble slice xx

      Reply
  4. Everyday Healthy Recipes says

    15/09/2019 at 9:23 pm

    These look so delicious, strawberry and rhubarb are fantastic together. Thank you for bringing your recipe to #CookBlogShare!

    Reply
    • Gluten Free Alchemist says

      17/09/2019 at 1:49 pm

      Thanks Monika. You're welcome. Strawberry & Rhubarb is one of my fave combos xx

      Reply
  5. Lou | Crumbs and Corkscrews says

    13/09/2019 at 5:34 pm

    Oooo these look delicious! Our rhubarb has disappeared for the winter, but I'll definitely be trying them next year when it pops back up. My SiL is coeilac, so they would be great for her.

    Reply
    • Gluten Free Alchemist says

      17/09/2019 at 1:48 pm

      I think maybe we have been lucky with the crop lasting that little longer. It is so yummy though I will be making it again next year too. Enjoy xx

      Reply
  6. Johanna GGG says

    12/09/2019 at 11:14 am

    This looks like a fancy version of the slices I grew up with! Am sure it tastes delicious esp with fruit from your garden. I am really looking forward to some summer fruits.

    Good luck with your new venture – I am not great at keeping up with social media but will try and check it out as I am really interested to see how you go and wish you well – you have so much fantastic experience in GF baking, great photos and recipe, and have a lovely personable style that I hope takes you far

    Reply
    • Gluten Free Alchemist says

      17/09/2019 at 1:47 pm

      Awww thanks Johanna. It does all feel a little scary at the moment, but the opportunity has arisen for me to give it a go, so why not?! x

      Reply
  7. Donna says

    11/09/2019 at 1:19 pm

    ooo yum! I love things like this, fruity and crunchy and brilliant!

    Reply
    • Gluten Free Alchemist says

      17/09/2019 at 1:46 pm

      Thanks Donna. Me too! So good! xx

      Reply

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About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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