Strawberry-Rhubarb Crumble

Name: Strawberry-Rhubarb Crumble
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps brown rice flour, divided; 2 Tbsps brown sugar; 2 Tbsps cold reduced-fat butter; 118 milliliters gluten-free cornflakes, crushed; 1 teaspoons ground cinnamon; 355 milliliters sliced fresh or frozen rhubarb; 118 milliliters sliced fresh strawberries; 177 milliliters sugar; 0 teaspoons gluten-free vanilla extract

The recipe Strawberry-Rhubarb Crumble can be made in about 1 hour. For 71 cents per serving, you get a dessert that serves 4. One serving contains 288 calories, 2g of protein, and 6g of fat. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up brown rice flour, vanillan extract, rhubarb, and a few other things to make it today. Users who liked this recipe also liked Strawberry Rhubarb Crumble, Strawberry Rhubarb Crumble, and Rhubarb-Strawberry Crumble.

Instructions

In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon.

Ingredients you will need

Strawberries

Rice Flour

Cinnamon

Rhubarb

Sugar

Equipment you will use

Bowl

Transfer to a 3-cup baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs.

Ingredients you will need

Brown Sugar

Corn Flakes

Rice Flour

Vanilla

Butter

Equipment you will use

Bowl

Sprinkle over fruit mixture.

Ingredients you will need

Fruit

Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

4Tbsps

brown rice flour, divided 2Tbsps

brown sugar 2Tbsps

cold reduced-fat butter 118milliliters

gluten-free cornflakes, crushed 1teaspoons

ground cinnamon 355milliliters

sliced fresh or frozen rhubarb 118milliliters

sliced fresh strawberries 177milliliters

sugar 0teaspoons

gluten-free vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Crumble. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.