Make sweet-tart Strawberry Rhubarb Crisp as usually as attainable throughout rhubarb’s brief rising season. This simple, gluten-free dessert recipe is traditional, cozy, and really irresistible. Made in 1-bowl with fridge and pantry staples.
Observe from Kristin
Right here within the Midwest, of us have a big-time attachment to rhubarb. Yard-garden hauls are even bought on Fb! I grew up reluctantly consuming my Mother’s strawberry-rhubarb pie as a result of I’m barely rhubarb-averse, although my Strawberry Rhubarb Crisp is the exception. It’s the one rhubarb recipe I genuinely love and make on repeat every spring. What can I say, strawberries plus a crisp topping can actually remodel a vegetable! This dessert is the proper stability of candy and tart, and old school in the absolute best method. I can’t wait so that you can attempt it.
Gluten Free Strawberry Rhubarb Crisp
Rhubarb is likely one of the first indicators of spring within the Midwest, popping up at Farmer’s Markets and in yard gardens lengthy earlier than most native produce arrives in June and past.
The one drawback? It disappears simply as quick.
That mentioned, rhubarb season is brief, and my Strawberry Rhubarb Crisp is extremely scrumptious. I like to recommend you make this 1-bowl dessert as usually as attainable over the following few weeks. Simply take a look at that colour!
Greatest Dessert for Rhubarb Season
Many individuals within the Midwest dip contemporary rhubarb stalks into bowls of sugar and eat it like celery, however I’ve to admit that even the scent of contemporary rhubarb isn’t one thing I get pleasure from.
Bake it with juicy strawberries, granulated sugar, vanilla extract, and a golden-brown oat topping although, and it utterly – actually, type of magically? – transforms.
Did You Know?
The colour of a rhubarb stalk doesn’t point out its sweetness or ripeness. Whether or not it’s pink or inexperienced, the colour is a sign of the rhubarb selection and rising situations.
Predominant Substances Wanted
Apart from rhubarb, the remainder of the substances for this recipe are fridge and pantry staples. Snag…
- Rhubarb: go for thinner stalks if attainable, although you may slice wider stalks in half lengthwise earlier than chopping.
- Strawberries: trimmed then chopped.
- Gluten-free baking flour: to thicken the juices from the rhubarb and strawberries. You should utilize all-purpose flour for those who’re not gluten free.
- Granulated sugar: I exploit the least quantity attainable to chop down on rhubarb’s pure sourness, with out making the dessert overly candy.
- Vanilla extract: provides coziness to the scent and taste of the dish.
- Old style oats: kind the bottom of the crisp topping. Select licensed gluten-free oats if GF.
- Brown sugar: sweetens the crisp topping.
- Almond flour + sliced almonds: add welcome texture towards the softer rhubarb + strawberry filling.
- Butter: common or vegan butter provides taste and helps brown the crisp topping.
How one can Serve
Strawberry Rhubarb Crisp is the dessert you bake on a summer season afternoon, then get pleasure from whereas nonetheless heat with chilly vanilla ice cream or whipped cream after dinner.
That mentioned, we prefer it heat or room temperature, and even utterly cool. Retailer leftovers within the fridge then reheat briefly within the microwave if desired.
Regardless of the way you eat it, you’ll be tickled pink over how scrumptious this simple summer season dessert is!
Attempt Gluten Free Apple Crisp
How one can Make Strawberry Rhubarb Crisp
Step 1: Chop contemporary strawberries and rhubarb.
Begin by chopping contemporary rhubarb that’s been cleaned and dried into 1/4″ thick slices. Add to a big mixing bowl with chopped contemporary strawberries.
I like to chop small strawberries into quarters, medium strawberries into sixths, giant strawberries into eighths, and so forth. Equally, in case your rhubarb stalks are very large, slice them in half lengthwise earlier than chopping.
Rhubarb Freezing Tip
Rhubarb freezes properly for as much as 1 12 months. Slice then place inside a Ziploc freezer bag and freeze flat. Thaw within the fridge inside a colander over a bowl to catch any extra liquid.
To the combination, add granulated sugar, gluten-free flour (no matter you prepare dinner and bake with), and vanilla extract, then combine along with your fingertips or fold with a spatula to mix.
Scoop the combination right into a nonstick sprayed 8×8″ or 9×6″ baking dish then put aside.
Step 2: Make the crisp topping.
This oat + almond topping is my favourite pairing with softer fruits and berries like blueberries, peaches, and strawberries as a result of it provides crispy, crunchy texture.
To the blending bowl, add old school oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt, then stir with a fork or use your fingertips to mix.
Subsequent, add chilly, cubed butter then use your fingertips or a pastry cutter to chop the butter into the dry substances till the combination types a crumbly texture.
Step 3: Bake the crisp.
Unfold the crisp topping evenly over the strawberry-rhubarb combination then bake for 35-40 minutes, rotating the pan midway by way of, or till the crisp topping is deep golden brown, and the strawberries and rhubarb are bubbly.
Baking Tip
If the crisp topping is browning on the midway mark, loosely place a bit of foil on prime and proceed baking. Take away the foil for the final 5 minutes of baking time.
Step 4: Cool.
It’s powerful, however Strawberry Rhubarb Crisp tastes greatest after cooling for no less than half-hour to an hour.
Scoop into bowls then pair with vanilla ice cream, selfmade whipped cream, or just get pleasure from as is. I hope you’re keen on each chew of this candy, springy dessert. Get pleasure from!
Extra Candy and Springy Desserts
For the crisp topping:
- 3/4 cup gluten-free quaint oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely-ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 Tablespoons chilly butter or vegan butter, lower into 1/4″ cubes
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Preheat the oven to 350 levels then spray a medium-sized baking dish, like a 6×9″ or 8×8”, with nonstick spray and put aside.
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To a big mixing bowl add the rhubarb, strawberries, granulated sugar, gluten-free flour mix, and vanilla extract then toss along with your fingertips or fold with a spatula to mix. Pour the combination into the ready baking dish.
For the Crisp Topping:
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To the identical mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir with a fork or your fingertips to mix. Add the cubed butter then use a pastry cutter or your fingertips to include the butter till the consistency is sort of a crumbly paste. Crumble the topping combination evenly over the strawberry-rhubarb combination.
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Bake for 35-40 minutes or till the topping is deep golden brown (although not overly-browned as it could style burnt) and the strawberry-rhubarb combination is effervescent, rotating the baking dish 180 levels midway by way of. Observe: If the crisp topping is already browning on the midway mark, loosely place a bit of foil on prime then proceed baking. Take away the foil for the final 5 minutes of baking to make sure the crisp turns into deep golden brown.
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Let the crisp cool till heat or room temperature (the juices will thicken because it cools) then scoop into bowls and serve with ice cream or whipped cream, if desired.
Energy: 364kcal, Carbohydrates: 50g, Protein: 5g, Fats: 18g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 0.5g, Ldl cholesterol: 30mg, Sodium: 99mg, Potassium: 387mg, Fiber: 5g, Sugar: 34g, Vitamin A: 422IU, Vitamin C: 49mg, Calcium: 119mg, Iron: 2mg
Dietary values are estimates solely. Please learn our full vitamin info disclaimer.
Photos by Ashley McLaughlin
