Okay, folks, let’s dive into this strawberry rhubarb crisp adventure I embarked on. I’ve been craving something sweet, tart, and, of course, gluten-free, so this recipe seemed like the perfect fit.
Getting Started
First things first, I gathered my ingredients. I already had most of the pantry staples, but I needed fresh strawberries and rhubarb. I hit up the local farmer’s market – gotta support those local growers, you know? I picked out the brightest, plumpest strawberries and some firm, not-too-stringy rhubarb stalks.
Prepping the Fruit
Back home, I washed and hulled the strawberries, then sliced them up. For the rhubarb, I trimmed off the ends and chopped it into about half-inch pieces. I find you don’t need to be too precise with this, it’s a crisp, not brain surgery!
Making the Filling
I tossed the strawberries and rhubarb together in a big bowl. Then, I sprinkled in some sugar – not too much, I like to let the natural tartness shine. A little bit of lemon juice went in for extra zing, and a dash of cinnamon because, why not? I also added a bit of tapioca starch to help thicken the juices as it baked. Give all of that is gently mixed.
Creating the Crisp Topping
Now for the best part – the crispy topping! In a separate bowl, I combined gluten-free rolled oats, almond flour, and some chopped pecans (walnuts would be great too). I added some brown sugar for sweetness and a pinch of salt to balance it out. Then, I cut in some cold butter using my fingers – you could use a pastry blender, but where’s the fun in that? I worked it until the mixture was crumbly, like coarse sand.
Assembling and Baking
I greased a baking dish – I used a square one, but a round one works just fine. Then I poured in the fruit mixture and sprinkled the crisp topping evenly over the top. Into a preheated oven it went! I baked it until the topping was golden brown and the fruit was bubbling. My kitchen smelled amazing, by the way.
The Final Result (and Taste Test!)
I let the crisp cool for a bit before digging in – patience is a virtue, especially when hot fruit is involved. And oh boy, was it worth the wait! The strawberries and rhubarb were perfectly tender, with that lovely sweet-tart balance. The topping was crunchy and buttery, just the way a crisp should be. I served it with a dollop of whipped cream, because, treat yourself, right?
All in all, a total success. It might not be the prettiest dessert, but it’s rustic and homey and tastes like summer. I highly recommend try to do it.
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