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.