Okay, so I’ve been seeing a lot of chatter online about gluten-free diets and recipes lately. I gotta admit, I was curious. Plus, I had a bunch of strawberries and rhubarb sitting in my fridge, just begging to be used. So I thought, why not give this gluten-free baking thing a shot? The idea was to whip up something with strawberries and rhubarb, and I stumbled upon this “Gluten Free Strawberry Rhubarb Crisp” recipe that seemed pretty straightforward.
I started gathering all the stuff I needed. The recipe called for simple ingredients, which was a relief. I mean, who wants to hunt down a million weird things at the grocery store, right? I already had the strawberries and rhubarb, then I grabbed some gluten-free flour, oats, sugar, and a few other basic baking supplies.
Prepping the Ingredients:
- First, I washed and chopped up the strawberries and rhubarb. I aimed for bite-sized pieces, nothing too fancy.
- Then, I mixed them together in a bowl. The colors looked pretty cool, all bright red and green.
Making the Crisp Topping:
- In another bowl, I combined the gluten-free flour, oats, some sugar, and a pinch of cinnamon. This was gonna be the crispy topping.
- I added some cold, cubed butter to the dry ingredients. Using my fingers, I worked the butter into the flour mixture until it resembled coarse crumbs. It was kinda therapeutic, actually.
Putting It All Together:
- I greased a baking dish—nothing special, just a regular one I had lying around.
- Then I poured the strawberry and rhubarb mixture into the dish, spreading it out evenly.
- Next, I sprinkled the crumb topping all over the fruit. I made sure to cover it completely.
Baking Time
I popped the dish into the preheated oven. The recipe said to bake it for about 30-40 minutes, or until the topping was golden brown and the fruit was bubbly. While it was baking, the whole kitchen started smelling amazing. It was this sweet and tart aroma that just made my mouth water.
After about 35 minutes, I took it out of the oven. The topping was a nice golden color, and the fruit was definitely bubbling. It looked pretty darn good, if I do say so myself. I let it cool for a bit, ’cause I didn’t want to burn my tongue. Then, I scooped some into a bowl and took a bite.
Man, it was good! The strawberries were sweet, the rhubarb was tangy, and the topping had this nice crunch to it. It was the perfect mix of flavors and textures. I ended up having a second bowl. I was pretty impressed with myself, not gonna lie. Baking without gluten was way easier than I thought. And this strawberry rhubarb crisp? Definitely a winner. I’ll be making this again, for sure.
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