A favorite was the Strawberry Rhubarb Crisp that I made. I had picked about 7 pounds of strawberries earlier that week and was excited to use them in a recipe. Well... actually, I realized I wasn't going to eat 7 pounds of strawberries on my own, so I NEEDED to find a recipe for them. I also had some rhubarb in my freezer from earlier in the season, and since the two balance each other perfectly in that sweet and sour way, I was thinking I'd make a pie. But the pressure of coming up with a reliable gluten-free pie crust while prepping food and getting my place all neat and tidy for 20 guests made me opt for something simpler: a crisp.
I've made an apple crisp with this recipe that came out really good, so I figured I'd give it a shot with the strawberries and rhubarb. I think it was successful. The fruit became a little bit saucy after cooking, so I think I'd add a bit more cornstarch to the filling next time. The topping gets its crispiness from a combination of Erewhon Buckwheat Hemp Flakes that have been lightly pulsed in the food processor, then mixed with hemp seeds. It's a streusel-like texture that's not too crunchy, and it pairs well with the creamy fruit.
3 cups strawberries, sliced, reserving about 1/2 cup for garnish
1 cup rhubarb, diced into 1-inch pieces (fresh or frozen)
1/2 cup organic coconut sugar or Sucanat
1 tsp vanilla
1/4 tsp cinnamon
2 tsp corn starch
pinch of sea salt
1/2 cup Erewhon Buckwheat Hemp Flakes1/2 cup almond flour (Bobs Red Mill Almond Meal)
1/2 cup all purpose gluten-free flour (I use Bobs Red Mill)
1 Tbl hemp seeds (Bobs Red Mill Hemp Seed)
1 tsp cinnamon
1/3 cup organic coconut sugar or Wholesome Sweetners Sucanat
1/3 cup coconut oil (Nutiva Organic Coconut Oil)
1/4 tsp sea salt
2 Tbl sliced almonds
Preheat oven to 375 degrees. In an 8"x8" pan, toss together filling ingredients, then set aside. In a food processor, pulse buckwheat hemp flakes, almond flour, gluten-free flour, and hemp seeds several times until flakes are slightly crushed. Add cinnamon, sugar, coconut oil, and sea salt and pulse until they begin to clump together. Sprinkle topping loosely over the filling mixture, leaving spaces around the edges of the pan, then sprinkle with sliced almonds. Cover with foil and place on cookie sheet to catch any drips. Bake for 30-40 minutes or until fruit filling is bubbly, then remove cover and bake an additional 10-15 minutes to crisp the top. Remove and let cool before serving. Garnish with fresh strawberries and edible flowers.