About a month ago, Kate at Gluten Free Gobsmacked decided to host a virtual barbeque. The date is tomorrow. Yeah, I know, I’m barely making it in time (but I’m 6 1/2 months pregnant – so cut me some slack). We each picked a letter, and I got R. I wanted to make something with rhubarb, but couldn’t find any in the stores. Finally, I found some – hiding in the back of my freezer, of all places. So here is what I came up with. It was a real hit!
Rhubarb and Strawberry Crisp
1 & 1/2 lb rhubarb, trimmed and cut (if frozen, thaw and drain)
1 & 1/2 lb strawberries, sliced (if frozen, thaw, but don’t drain)
3-5 Tbs sugar (depending on the sweetness of your strawberries)
1/2 cup packed brown sugar
3/4 cup gf flour mix*
1/4 tsp xanthan gum
2 Tbs buttermilk powder
3/4 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup margarine
1/4 – 1/2 cup gf oats
1/4 – 1/2 cup finely chopped pecans
Place rhubarb and strawberries in greased 9×13 baking dish; sprinkle with sugar.
In a medium-sized bowl, combine brown sugar, gf flour mix, xanthan gum, buttermilk powder, baking powder, salt, cinnamon, and nutmeg.
Using a fork or pastry blender, cut in margarine until mixture resembles coarse crumbs.
Mix in oatmeal and nuts, and sprinkle mixture over fruit.
Bake in a preheated 350° oven for 35 minutes or until rhubarb is tender and the topping starts to brown. Serve warm or cold.
*You can use whatever flour mix you want. I used the standard Bette Hagman mix: 2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca starch.
The guys all had ice cream atop their first bowls, and ate their second bowls without. I was really pleased with how this turned out. Mom, I’m so sorry that you are away on vacation and can’t taste it. 
Prior to eating this wonderful concoction of mine (yes, I am pleased with myself – I’m only beginning to really experiment in the kitchen), we had hamburgers… on buns.
I made the microwave hamburger buns for our dinner. Andy deemed them a success. Because Braden hadn’t appreciated the flax seed meal ones yesterday, I made him one with rice flour (same ratios), which he thoroughly enjoyed. Yeah, it was a little too big for his mouth, lol.
Check out Kate’s blog in the next few days for her barbeque roundup. You should definitely leave with some recipes to try!
[...] R = Cassandra, Delightfully Gluten Free = Rhubarb and Strawberry Crisp! See her post here! [...]
Pingback by Anyone up for a BBQ? « Gluten Free Gobsmacked — July 11, 2008 @ 11:43 am |
[...] = Cassandra (Delightfully Gluten Free) made Rhubarb and Strawberry Crisp. If you have never tried rhubarb, I highly suggest this recipe as a beginning point. Rhubarb has a [...]
Pingback by BBQ Round-Up - Get out the stretchy pants! « Gluten Free Gobsmacked — July 12, 2008 @ 5:40 pm |
Oh that looks wonderful! I’m a rhubarb fiend and if I can get my hands on some come fall I will have to give this a go.
thanks for sharing!
Comment by Cheryl Harris — July 14, 2008 @ 8:09 pm |
Hey Cassandra, my adopted GF blogger – this is the recipe I chose to make. It was delicious! You can pop on over to the GFCF Experience and see the write up.
Thanks for a great recipe.
Thomas
Comment by Thomas — June 1, 2009 @ 12:06 pm |
[...] Cassandra’s gluten free Rhubarb and Strawberry Crisp Recipe [...]
Pingback by Adopt a gluten-free blogger May Roundup | Book of Yum — June 15, 2009 @ 10:10 am |