Gluten Free Strawberry Rhubarb Crisp

Gluten Free Strawberry Rhubarb Crisp | The Baking Beauties

 

When the weather finally begins to warm up here, and the snow is just beginning to melt, I begin the ritual of checking my rhubarb plant for signs of life. My plant is on it’s 3rd year now, we planted it when we moved here, and each year it grows bigger. This year is looking quite promising so far. I’ve picked from it twice already, and have been giving it some water, since we’ve had a bit of a dry spring in my area of Manitoba. One of the first things I prepare with my freshly picked rhubarb is a Crisp or Crumble. A fresh, warm-from-the-oven Rhubarb Crisp. There isn’t much more that says the beginning of summer than the tart taste of rhubarb baked to saucy deliciousness. The other day I saw that I still had some strawberries in my fridge, it seems I can’t go to the grocery store without picking up a container of strawberries lately, so I decided to treat my family to a warm Gluten Free Strawberry Rhubarb Crisp for dessert that night. Served with some vanilla ice cream, or a drizzle of heavy cream, this crisp will be devoured quickly. Thankfully, it is also really easy to prepare, perfect for a weeknight indulgence, or an early summer dinner with friends.

 

Gluten Free Strawberry Rhubarb Crisp | The Baking Beauties

 

Gluten Free Strawberry Rhubarb Crisp
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 cups cut up rhubarb
  • 2 cups cut up strawberries
  • 2 teaspoons vanilla extract
  • 1 cup certified gluten-free oats
  • 1/4 cup brown rice flour (can be substituted with your favourite gluten free flour, or almond meal)
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, cut into cubes
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.
  3. Stir together the oats, brown rice flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
  4. Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
  5. Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.
  6. Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
Notes
Place the 8×8-inch baking dish on a larger cookie sheet to bake. That way, if your fruit juice bubbles over while baking, it will not be in the bottom of your oven, and clean up will be made much easier.

 

What is your favourite way to use rhubarb? I’ve been thinking of trying a rhubarb barbecue sauce – can anyone recommend a fabulous recipe?

Need more rhubarb recipes? Check out the other gluten-free rhubarb recipes on The Baking Beauties HERE.

This recipe is linked to Gluten-Free Wednesdays.

Comments

  1. Jessica Canfield says

    I have never used rhubarb before and my mom just sent me home with a bunch and I had no idea what to do with it until I checked my email. I just happen to have strawberries in my fridge too! Thank you so much for another great sounding recipe, I know it will be wonderful! You are very talented and a God send when it comes to good GF food. Have fun in the kitchen!

  2. Leslie says

    Easy, very yummy. I had no strawberries and cut the sugar by about 1/4 cup so it was a bit tart but I like it that way. Sprinkled some slivered almonds on top too which was good and looked nice. Vanilla and cinnamon were good additions but there was no “wow” factor, just a tasty rhubarb crisp. I had a lot of liquid on the bottom despite the corn starch.

    • says

      Glad that you liked it, even with the changes, Leslie. Altering a recipe also alters the end results. Mine is still liquidy when warm too, but sets up when it cools. I prefer the liquid, it’s great with ice cream that way. :)

  3. Elka says

    Thanks for a Great Recipe. I substituted all the sugars with Splenda, and added coconut to the oats. Next time I’ll increase the topping by 50%.

  4. Tara says

    I just had to let you know that this was the best crisp recipe I have come across. With the abundance of rhurbarb in Alaska this year my husband and I made this several times. This is my go to crisp recipe from now on. We changed it up with different berries depending on what was available and every time it turns out perfect! Thank you!

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