There are a lot of great gluten free recipes out there, but it is rare that you run across a recipe for gluten free rhubarb! Enjoy!
Gluten Free Strawberry-Rhubarb Crisp
Fruit Ingredients
- Butter (for the dish)
- 1 1/2 quarts fresh strawberries, hulled (halved, if large)
- 4 to 5 firm stalks rhubarb, trimmed and sliced (enough to make 4 cups)
- 1 cup light brown sugar
- 2 tablespoons balsamic vinegar
- 2 1/2 tablespoons Kraft Minute Tapioca
- 1/2 teaspoon McCormick ground cloves
- 1/2 teaspoon McCormick ground nutmeg
- 1/2 teaspoon kosher salt
- Grated rind of 1 large orange
Baking Instructions
- Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.
- In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cloves, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.
Topping Ingredients
- 1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 3/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon McCormick ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 12 pieces
Baking Instructions
- In a food processor, combine the flour, brown sugar, salt, and cinnamon.
- Pulse the mixture several times. Place the butter on top of the flour mixture.
- Pulse again about 6 times or until the mixture looks like coarse meal.
- Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
- Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil shining side down loosely on top until the crisp is finished baking.
- Serve warm or at room temperature.
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