The rhubarb in my garden is nearly ready – but still a little immature for one of my favorite desserts: Strawberry Rhubarb Crisp. Luckily, I had some rhubarb frozen from last year. I’ve used up most of the frozen rhubarb, but about January – when spring seems so long to come, rhubarb becomes ever so precious and I just can’t bear to use up the last bag. But of course now, I’ve saved it too long…as I’m only a week or so away from fresh stalks of ruby red rhubarb. So The Recipe ReDux challenge for “First Shoots of Spring” is the perfect ‘special occasion’ to use up the last bag of frozen rhubarb.
My version of Strawberry Rhubarb Crisp is also gluten-free (Ina’s version on which this recipe is very loosely based is not!). We’re having friends for dinner and their little girl has celiac disease. Since our dinner invitation was upon short notice, I looked everywhere for a crisp recipe that included ingredients I already had in my kitchen. I couldn’t find one. So I developed this one with ingredients you probably already have in the pantry – possibly barring arrowroot starch which I did have in my cupboard. I used stone-ground cornmeal from the Graue Mill near my house. The grist mill uses their grinding stone for corn only, so I know it’s gluten-free. And wow, did it ever provide some nice earthy crunch along with the oatmeal; honestly, I may start making all my crisps with this topping – who needs flour?Print
The Recipe Redux: Strawberry Rhubarb Crisp
- Yield: 9-12 1x
- 4 cups fresh rhubarb, 1/2-inch diced (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and quartered
- 3/4 cups granulated sugar
- Grated zest from 1 orange
- 2 teaspoons arrowroot starch
- 1/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- Pinch of kosher salt
- 3/4 cup gluten-free oats
- 2 tablespoons cornmeal (I use stone-ground gluten-free)
- 1/4 cup cold unsalted butter, diced
- For the fruit, toss the rhubarb, strawberries, granulated sugar and the orange zest together in a large bowl. In a small cup, mix arrowroot starch with 1-2 tablespoons of water (or any juices collected from the berries and rhubarb.) Pour fruit into 9-by-9-inch baking dish. Set aside.
- For the topping, in the bowl, combine brown sugar, cinnamon, salt, oatmeal and cornmeal. With a pastry blender, cut in butter until mixture crumbles.
- Sprinkle the topping over the fruit, and bake at 375 degrees for 45-55 minutes or until the fruit is bubbling and the topping is golden brown. Serve warm or room temp with ice cream.