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
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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.
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.
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.
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).
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
Other Rhubarb Recipes you might also like…
Strawberry Rhubarb Crumble Slice
- Kitchen scales
- 8 inch/20 cm square baking tin
- baking paper
- oven + hob
- Mixing bowls
- medium saucepan
- wooden/silicone spoon
- large sharp knife
- 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
- 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.
- 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.
© 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
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