It’s rhubarb season here in Pennsylvania, and you know what that means: Strawberry Rhubarb Crisp! At least, that’s what it means in my house.
Last week I stopped by my favorite organic farm stand and picked up 4 quarts of organic homegrown strawberries and a bunch of local organic rhubarb, and I came home and made a gluten-free strawberry rhubarb crisp.
First, I gathered my ingredients.
And then I washed and chopped the rhubarb into 1-inch pieces. If you’ve never eaten rhubarb before, don’t be tempted to try it raw. Just trust me on this one.
I hulled and sliced the strawberries and added the sugar, cornstarch, lemon juice, and salt. Oh, and the rhubarb.
Then I carefully stirred it all together and poured it into a baking pan.
Okay, so that part’s done. Next comes the topping.
I put the topping ingredients into my food processor, gave it a whirl (or a few pulses) and voila! Crumb topping.
(If you don’t have a food processor, you can cut the butter into the flour mixture like you do with a pie crust.)
Now, just sprinkle it on top of the rhubarb concoction, and pop it in the oven at 425 for 35-40 minutes.
And there you have it! Strawberry Rhubarb Crisp.
- 1 or 2 quarts strawberries, hulled and sliced
- 1 lb rhubarb, washed and sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 heaping cup of rolled oats (I use Bob’s Red Mill Gluten Free Rolled Oats)
- 3/4 cup brown sugar (I use Sucanat)
- 3/4 cup brown rice flour or gluten-free all purpose flour
- 1-1/2 sticks cold butter, diced
- Combine the strawberries, rhubarb, 1 cup sugar, cornstarch, lemon juice and a pinch of salt in a medium baking dish.
- Then in a food processor, combine the rolled oats, brown sugar, flour and butter.
- Pulse unti just mixed — butter should be the size of peas.
- Sprinkle on top of fruit filling.
- Bake for 35-50 minutes at 425 degrees.
- Serve warm with ice cream or whipped cream.