Gluten-Free Rhubarb Strawberry Crisp

>> Tuesday, June 30, 2009

Whew! I've emerged on the other side of the flood and the blood tests. Results are: New Kitchen and Gluten-Intolerance. So there we have it. Nothing to do but cook!

Lately I've been craving rhubarb. I grew up with a rhubarb patch in my backyard. I generally ate it raw, yanking a stalk out of the ground, rinsing it and munching away. For those who are not familiar with it, it looks a lot like swiss chard or collard greens but with a thicker stalk. The leaves are poisonous but the stalk is perfectly edible and has the texture of celery and a sour/bitter taste like nothing else in the world. Truly singular. I was lucky enough to find the very last rhubarb of the season at the Santa Monica farmers market so I snatched it up along with some small, sweet gaviota strawberries.

I devised a strawberry rhubarb crisp to serve as dessert after a cedar plank salmon and rice dinner. I made all this for a group of friends who were kind enough to act as recipe guinea pigs while I dusted off my apron in the new kitchen.

- 4 cups strawberries, hulled and quartered
- 3 cups rhubarb cut into 1/4" - 1/3" pieces
- 2 1/2 tbsp corn starch
- 3/4 cup granulated sugar
- 2 tbsp. fresh lemon juice (I used a Meyer lemon for more flavor)
- 1 tsp. lemon zest
- pinch of sea salt
- 1 1/4 cup Bob's Red Mill Gluten-Free Biscuit and Baking Mix
- 1 cup brown sugar
- 1 stick unsalted butter

Pre-heat oven to 350 degrees.

Mix fruit with corn starch, sugar, lemon juice and zest and the sea salt. Allow mixture to sit for 20 - 30 minutes.

Mix flour mixture and brown sugar. Melt butter and add to dry ingredients mixing with a fork.

Place fruit in baking dish and top with the crisp ingredients, spreading the pasty mixture across the top so that no large holes remain

Bake for 40 minutes or until the juice begins to bubble up through the crust and the crust is browning at the edges

Serve warm with ice cream (I used Haagen Dazs Five in Brown Sugar flavor. It was PERFECT!)


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