Delightfully Gluten Free (TM)

Rhubarb and Strawberry Crisp – BBQ Time

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!






5 responses to “Rhubarb and Strawberry Crisp – BBQ Time”

  1. […] R = Cassandra, Delightfully Gluten Free = Rhubarb and Strawberry Crisp! See her post here! […]

  2. […] = 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 […]

  3. Cheryl Harris Avatar

    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!

  4. Thomas Avatar

    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.


  5. […] Cassandra’s gluten free Rhubarb and Strawberry Crisp Recipe […]