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
- 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
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