I hope everyone had a great weekend! While you starting your week, my little family and I are in San Diego for a little vacay :). Baby E took her first plane ride which was really exciting and we are definitely learning what it’s like vacationing with a baby! But, it’s been so nice spending time with friends and enjoying the sunshine. We even snuck in a Padre’s game and saw the Washington State Cougars play against SDSU. It has been a very well needed getaway.
I know rhubarb can be a very acquired taste for some people. I will even admit that I was a little scared of it for a long time. But, this delicious dessert definitely got me over my fear and out of my comfort zone. Rhubarb grows very well in Washington State because of the cool temperatures, and sometimes I get lucky and get fresh rhubarb from friends which is always AMAZING (seriously, nothing better than baking with fresh ingredients). But the season is almost over so I decided to make a Gluten Free Rhubarb Crisp!
The original recipe is from The Boston Globe and like always I made a few modifications to it.
Butter (for the dish)
1 1/2 quarts fresh strawberries, hulled (halved, if large)
4 to 5 firm stalks rhubarb, trimmed and sliced (enough to make 4 cups)
1 cup light brown sugar
2 tablespoons GF balsamic vinegar
2 1/2 tablespoons Kraft Minute Tapioca
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (or other GF All-Purpose baking flour)
3/4 cup light brown sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into 12 pieces
This is an incredibly easy recipe, but here are a few pictures in case you are a visual person :)
1. Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.
2. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cloves, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.
3. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse the mixture several times. Place the butter on top of the flour mixture. Pulse again about 6 times or until the mixture looks like coarse meal.
4. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
5. Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil shining side down loosely on top until the crisp is finished baking.
6. Serve warm with frozen yogurt or ice cream on the side and top it off with a sprinkle of cinnamon! Yum!
So here’s my advice, head to your grocery tonight and take advantage of the rhubarb while it’s in!