Okay, so I’ve been seeing “gluten-free” everything lately, and I decided to give it a try. Plus, I had a ton of strawberries and rhubarb from my garden, so this Gluten-Free Strawberry Rhubarb Crisp recipe seemed perfect. I gotta say, it wasn’t as hard as I thought it would be!
Getting Started
First things first, I gathered all my ingredients. This is probably the most important part, making sure you have everything before you start. I used fresh strawberries and rhubarb, but I guess you could use frozen if that’s all you have.
Making the Filling
I started by chopping up the strawberries and rhubarb into little pieces, maybe about half an inch or so. No need to be perfect here. Then, I tossed them into a big bowl with some sugar, a little bit of lemon juice (for that extra zing!), and some gluten-free all-purpose flour. This flour is key, obviously, for the whole “gluten-free” thing. I just stirred everything together until it was all nicely coated.
Making the Crisp Topping
This is where the magic happens. The topping is what makes it a “crisp,” right? In a separate bowl, I combined more of that gluten-free flour, some rolled oats (make sure they’re certified gluten-free!), brown sugar, and a pinch of salt. Then, I cut in some cold butter. I just used my fingers to rub the butter into the dry ingredients until it looked like coarse crumbs. You could use a pastry cutter, but honestly, fingers work just fine.
Putting It All Together
I greased a baking dish – I think it was an 8×8 inch one – and poured the strawberry rhubarb mixture into it. Then, I sprinkled the crumb topping evenly over the fruit. It looked pretty good already, even before baking!
Baking Time!
I popped the dish into a preheated oven at 375°F (190°C). I baked it for about 35-40 minutes. You want the topping to be golden brown and the fruit to be all bubbly. My kitchen smelled amazing at this point!
Cooling and Serving
I let the crisp cool down for a little bit before digging in. It’s torture, I know, but it’s worth it. I served it with a scoop of vanilla ice cream, but whipped cream would be awesome too. Or, you know, just eat it straight up. No judgment here.
Seriously, this was so good. Even my husband, who’s not usually a fan of “healthy” desserts, loved it. The strawberries and rhubarb were perfectly sweet and tart, and the crisp topping was, well, crispy! I’m definitely making this again.
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