Strawberries and rhubarb go great together. The sweet strawberries helps mellow the tart rhubarb which, in turn, gives the strawberries some extra zip. A true taste of summer on the prairies.
We only planted our Rhubarb last year so it is still quite small, this is the first picking. It is beautiful and red and crisp and the whole family is looking forward to the final product!
I used cane sugar and maple syrup to sweeten my crisp and added an apple because it would also add to the sweetness. Topping it with gluten-free oats and my rice flour blend makes this dessert safe for those who are gluten intolerant and those used to wheat flour in their crisp won't even know the difference.
I served this for our Father's Day family gathering warm with vanilla ice cream. It is also great with heavy cream poured over instead. There were ten of us on Sunday so I made a double recipe.
Gluten-free Strawberry Rhubarb Crisp
- 2 cups rhubarb, chopped
- 2 cups frozen strawberries, defrosted
- 1 apple, peeled and sliced
- 1/4 cup cane sugar
- 1/4 cup maple syrup
Topping:
- 1/4 cup butter, softened
- 1/4 cup cane sugar or 1/2 cup brown sugar
- 3/4 cup GF oatmeal
- 1/2 cup GF flour blend*
- 1 tsp. cinnamon
*If you wish replace the GF flour blend with 1/3 cup wheat flour
In a mixing bowl toss all the fruit together with the sugar and maple syrup. Spoon into a 2L baking dish. Topping: mix together sugar, flour, oatmeal and cinnamon; with a pastry blender or tie knives, cut in butter until mixture resembles fine crumbs. Sprinkle over fruit.
Bake in 350 degree oven for 30 to 45 minutes or until the fruit is tender and the mixture is bubbling.
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