Thursday, June 25, 2015

Some Like It Tart - Gluten Free Rhuberry Fruit Crisp

This is probably my favorite fruit crisp. It's like eating a fresh pie without all the work. The rhubarb and marion berries are such a perfect blend of tartness and the sweet, crunchy topping is almost irresistible. No kidding!

Don't forget the nuts...
I did once and it's just not the same in my opinion. The nuts add a wonderful crunch.

If you aren't familiar with rhubarb, this is a great recipe to get aquatinted.  It's easy and the taste of the rhubarb is very subtle. I was really never a fan of rhubarb until I started mixing it with other fruits in dessert recipes, especially crisps. Now I can hardly wait for it to grow!!

If you have never seen rhubarb it is in our garden. Simply cut the stalks at the base and the plant will keep producing more.  **Please note...the leaves are poisonous, do not eat them.

Rhubarb is ready to harvest.

For most of the recipes I use and for freezing, I prepare the rhubarb as shown...about 1/2 inch or smaller pieces.  To freeze I just toss them in a good quality freezer bag.

Peel the outside if needed and cut into small pieces.

This recipe is written for a gluten free crisp, but simply substitute regular flour and oats if gluten free is not needed.

Gluten Free Rhuberry  Fruit Crisp                 Serves 8 -10 depending on size of pan used.
1/2 cup brown rice flour, sorghum, or any other gluten free baking blend.
1/2 cup old fashioned oats, gluten free.
1/2 cup walnuts, chopped.  (Any nut of choice)
1/2 cup brown sugar.
1 rounded tsp cinnamon.
1/4 cup butter, or non-dairy substitute.
4 cups marion berries. (Other varieties of berries are fine too)
1 1/2- 2 cups rhubarb, cut into pieces just under 1/2 inch.
3 Tbsp corn starch.
1/2 Tbsp vanilla extract.
1 Tbsp lemon juice.
1 cup agave or honey. (I used 1/2 of each) For vegans use agave or pure maple syrup...or both.

Preheat oven to 375.
Set aside a 7 1/2 x11-inch or 9 x13-inch rectangular baking pan.  I used the smaller size - we like a thicker crisp.
In a small bowl add flour, oats, walnuts, brown sugar and cinnamon. Stir together. Cut in butter or non-dairy substitute. I use a pastry cutter and then finish with my fingers to incorporate the butter as much as possible.
Set this mixture aside.

In a large mixing bowl add berries and rhubarb, gently mix. Sprinkle corn starch over fruit and add the rest of the ingredients over the corn starch. Mix with a wooden spoon or spatula.
Microwave fruit mixture for 3 minutes. Stir. Microwave 2-3 minutes more. Stir.
Pour fruit mixture into baking pan. Sprinkle flour mixture evenly over fruit.
Bake for 40 minutes. Fruit should be bubbling all around the golden colored topping.
I always peek a little early just to make sure my topping isn't getting too brown.
Let sit briefly or let cool to room temperature.

And don't hesitate to add some ice-cream or a non-dairy frozen variety on top of your crisp.
We like to whip up some Allergy Friendly Vanilla Soft Serve, it's just enough sweetness without any extra added fat or sugar.


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