Saturday, May 26, 2012

Strawberry Rhubarb Crisp

On Mother's Day, I experimented with a recipe for a gluten-free strawberry rhubarb crisp.  I had made a crisp previously with apples but wanted to do something seasonal for this occasion, and when I found fresh red rhubarb at my local market, I decided this would be the perfect filling.


I cut up a quart of fresh strawberries and mixed them with the rhubarb and maple syrup, lemon juice, cinnamon, corn starch, and a pinch of sea salt.  


While the strawberries and rhubarb were macerating, I mixed up the crumble topping in the food processor.  I started by pulsing 1/2 cup of almonds into finely ground almond meal, then added 1/2 cup quinoa flakes, 1/3 cup organic sugar, 1/3 cup coconut oil, 1 tsp cinnamon, and a pinch of sea salt.


Then I sprinkled the crumbly topping over the strawberry rhubarb mixture.


I spread the topping evenly over the surface and patted it lightly into place.


Then I baked it at 375 degrees for about 20 minutes, or until the topping was crisp and browned and the strawberries were bubbling.  I really wanted to dive into it as soon as I pulled it out of the oven, but I waited until it cooled and had set up a bit.


Although the fruit got a little mushier than I'd like, the crumble topping more than made up for it.  This was delicious served with a scoop of So Delicious Turtle Trails coconut ice cream.


2 comments:

Anonymous said...

The strawberry rhubard crisp looks yummy. I think I'll give it a try. It seems to be a quick dessert to prepare which is always a good thing when the weather gets warm.

Mary Lawrence said...

Thank you for your comment! Yes, this was both quick and easy, which are my two favorite things when it comes to cooking. :)