STRAWBERRY-RHUBARB CRUMBLE

Strawberry-Rhubarb Crumble image

I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free strawberry rhubarb crumble recipe. Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy! -Mikhala Stutzman, Granger, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Previous Next

Ingredients

1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter

Steps:

In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray. , In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

Nutrition Facts : Calories 253 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 72mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 1g protein.