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.
Servings: 16
Calories per serving: 248.5kcal
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.
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
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