It thrills me to share with you a gluten and dairy free recipe for Strawberry-Rhubarb crisp. Tart rhubarb paired with sweet strawberries, topped with a crispy crunch. It’s a magical combination! Think of the most beautiful summer day whirled into one tasty dish.
In our home we adore the tart flavor of rhubarb. If you prefer the sweetness of strawberries to the tartness of rhubarb, simply switch the amounts of strawberries and rhubarb, so that you have 1 cup more strawberries than rhubarb.
Celebrate life, celebrate the sun, and celebrate sun bursting flavor!
Gluten-Free Strawberry-Rhubarb Crisp
3 cups (16 oz./ 1lb./454g) strawberries, small- sliced in half, large- quartered
4 cups rhubarb, sliced about 1/3 inch thick, or roughly the same size as strawberries
1 Tbsp. cane sugar
½ cup brown rice syrup
½ cup gluten-free oats
½ cup brown rice flour
½ cup dark brown sugar
¾ tsp. cinnamon
¼ tsp. pumpkin pie spice
1/3 cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
Preheat oven to 350 degrees F.
In a baking dish add strawberries and rhubarb. Sprinkle cane sugar over the top, and pour in brown rice syrup. Stir gently, until strawberries and rhubarb are evenly coated.
In a medium bowl add gluten-free oats, brown rice flour, brown sugar, cinnamon and pumpkin pie spice, stir until all ingredients are evenly mixed. Add vegan butter substitute, stir and break-up butter. Using your hands break up the clumps of butter substitute until small and crumbly.
Evenly sprinkle crumble mixture over the top of the strawberries and rhubarb.
Bake for 40 to 50 minutes.
*Note: It is beneficial to allow the Strawberry-Rhubarb crisp to rest for 30 minutes to an hour before serving to thicken up. Tastes great served with a scoop of Vanilla Coconut Milk Ice Cream!
With love, gratitude, strawberries & sunshine,