Mixed Berry & Rhubarb Crumble Is a Perfect Dinner Party Dessert

The topping on this seasonal dessert is an excellent setting for creamy vanilla ice cream.

Rhubarb in pie — that’s easy. But there are many other things you can do with the tangy tart vegetable. This month Electrolux partner Sara Forte of Sprouted Kitchen shares tips, insights, and recipes on how to cook with it.

A cobbler is a classic dessert, partially because they can be put together ahead of time. Make it earlier in the day, pop in the oven as you’re clearing dinner plates, and in a few minutes, everyone is oohing and ahhing over your warm, fresh-from-the-oven, homemade dessert.

While cobblers are great for many reasons, one thing they lack is texture. Especially if served with ice cream (because it’s way more delicious that way), you are left with a bowl of fruity, creamy mush before too long.

The solution to this dessert conundrum is the crumble. It has all the ease of a cobbler in terms of preparation, but it offers that crunchy, craggy topping made of nuts and oats, which can stand up to that delightful ice cream that is scooped on top.

Live.Love.Lux. Tip: Bake a perfectly browned crisp every time with the even convection heat
in our 
Electrolux Wall Oven.

Speaking of ice cream, vanilla is a great, crowd-pleasing option to counteract the tangy rhubarb in this recipe, but for a more exotic (and dairy-free!) flavor combination, try coconut sorbet.

The best thing about this crumble recipe? It’s gluten-free so your friends on restrictive diets can still enjoy it. Rice flour subs in easily for all-purpose flour.

Mixed Berry and Rhubarb Crumble

“For a dinner party, you could also bake this for 5 fewer minutes in individual ramekins or cast iron skillets.” Sara Forte

Servings: 6



2 stalks rhubarb

4 cups mixed berries, fresh or frozen (strawberries, blackberries, cherries etc.)

1/3 cup natural cane sugar

1 tablespoon cornstarch

2 tablespoon orange juice

For the crisp:

1 cup superfine rice flour

1 cup quick cooking rolled oats

1/2 cup chopped almonds

3/4 cup natural cane sugar

1/4 teaspoon almond extract

1 stick or 1/2 cup salted butter, room temperature

Vanilla bean or coconut ice cream, for serving


Preheat the oven to 375°F and butter a 2-quart baking dish.

Slice the rhubarb into small chunks until you have about 1 cup.

Halve or quarter larger strawberries and mix the berries together with the sugar and cornstarch to coat.

Add the orange juice and stir again to mix.

Transfer the berries to the prepared baking dish.

In a mixing bowl, stir together the rice flour, oats, almonds, sugar and stir to mix.

Add the almond extract and butter and work the mixture together until the dry ingredients are clumpy and coated with the butter, about 3 minutes.

Sprinkle the topping evenly over the fruit and bake on the middle rack for 25-30 minutes until browned and juices are bubbling up the sides.

Let the crisp cool for 15 minutes before serving with a scoop of ice cream.

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