Okay, here’s my blog post about making a rhubarb strawberry crisp, keeping it casual and focusing on the process:
So, I had a bunch of rhubarb and strawberries sitting around, and I was craving something sweet, but also kinda healthy-ish? I decided to whip up a gluten-free crisp. I’d never made one with rhubarb and strawberries before, so it was a bit of an experiment, but it turned out amazing!
Getting Started
First, I preheated my oven. Gotta have that ready to go! I set it to 375°F (190°C). While that was warming up, I grabbed my ingredients.
Prepping the Fruit
I washed and chopped the rhubarb and strawberries. I aimed for roughly equal amounts of each, but honestly, you can just eyeball it. I like a lot of fruit, so I probably used about 4 cups total. I tossed the fruit into a big bowl.
Then, I added some other stuff to the fruit: a little sugar (not too much, I like it tart!), a squeeze of lemon juice (brightens it up!), and a pinch of salt (balances the sweetness). I also threw in a bit of cornstarch to help thicken the juices while it bakes. I mixed it all up with a spoon until everything was nicely coated.
Making the Gluten-Free Topping
This is where the gluten-free magic happens! I grabbed another bowl and mixed together some almond flour, rolled oats (make sure they’re certified gluten-free if you need that!), some brown sugar, and a pinch of cinnamon. I like a warm, cozy flavor, so cinnamon is a must for me.
Next, I added some cold butter. I cut it into small pieces and then used my fingers (you could use a pastry cutter, but fingers are more fun!) to work the butter into the dry ingredients. You want it to look like coarse crumbs. Don’t overmix it, though! Little bits of butter are good; they make the topping crispy.
Assembling and Baking
I poured the fruit mixture into a baking dish. I used a 9×9 inch square one, but a round one would work too. Then, I sprinkled the gluten-free topping evenly over the fruit. Make sure to get it all the way to the edges!
I popped the dish into the preheated oven and baked it for about 40-45 minutes. You want the topping to be golden brown and the fruit to be bubbly. My kitchen smelled amazing at this point.
Cooling and Serving
I took it out from oven.
I let the crisp cool for a little bit before I dug in. It’s tempting to eat it right away, but it’s super hot, and the filling needs time to set up a little. I waited maybe 15 minutes (if you can stand it!).
I served it with a dollop of vanilla ice cream. Whipped cream would also be delicious. The warm, tart fruit with the crispy, sweet topping and the cold ice cream… perfection!
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