The little rhubarb that peeked through our grass last summer, letting us know where our garden should go, has grown really big, producing lots of rhubarb. And since my parents are visiting and they love rhubarb, we are trying new rhubarb recipes. Mom always made a delicious Rhubarb Torte, but with my little girl’s egg allergy this is not an option for my family. The Strawberry Rhubarb Crisp is a bit more on the tart side than the Rhubarb Pudding Cake. So if you love the tartness of rhubarb, I’m guessing you will love this Strawberry Rhubarb Crisp. A little scoop of ice cream would be a great addition. In fact, I think mixing the crisp with a bunch of ice cream and blending it together would be amazing, like a little Strawberry Rhubarb Crisp Blizzard. That is on my radar to be trying ASAP. I have adapted this recipe from Cooking Light.
6 c sliced rhubarb
2 1/2 c halved strawberries
3/4 c sugar
3 T gluten free cornstarch
1/2 t orange zest
1/2 t ground cinnamon
2/3 c gluten free flour (I used Natalie’s Gluten Free Flour Mix)
1/2 c packed brown sugar
1/2 c gluten free oats
1/4 t ground cinnamon
dash of salt
6 T butter, chilled and cut into small pieces
1. Preheat oven to 375 degrees. Coat 9 x 13 baking dish with cooking spray.
2. In medium bowl, prepare the filling by combining the first 6 ingredients. Then, pour into prepared baking dish. Set aside.
3. To prepare the topping, combine flour and next 4 ingredients in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture is crumbly. Sprinkle the topping over the filling.
4. Bake at 375 degrees for 40-45 minutes or until crisp is bubbly. Let stand about 20 minutes before serving.