Gluten-Free Rhubarb Crumble!

One of my very favorite recipes that we learned how to make in culinary school (Natural Gourmet Institute) with some modifications.

Fresh rhubarb and strawberries from a local market turned into pure deliciousness for Father's Day!


1 teaspoon olive oil for greasing

3 cups fresh rhubarb, medium dice

1/4 cup water

1/4 cup coconut palm sugar

2 tablespoons arrowroot, combined with 2 tablespoons cold water

2 cups fresh strawberries, stemmed and coarsely chopped

1 cup roasted walnuts, chopped (can sub with your choice of nuts)

1 1/2 cups almond flour

1/4 cup maple crystals

1/4 teaspoon ground cinnamon

Pinch sea salt

1/3 cup coconut oil, melted


  1. Preheat oven to 375 degrees F. Grease 8 x 8 inch baking dish.

  2. In a large pot, over low flame, combine rhubarb with water. Add coconut plam sugar and arrowroot slurry. simmer until rhubarb begins to soften. Add strawberries and mix to combine.

  3. Transfer mixture to baking dish and set aside.

  4. In a mixing bowl, combine almond flour, maple crystals, cinnamon, and salt.

  5. Add melted coconut to the almond flour mixture and using a wooden spoon, mix to combine.

  6. Distribute crumble topping over rhubarb and strawberry mixture. Bake in the oven until browned, about 25 to 30 minutes.


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