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?
The Recipe Redux: Strawberry Rhubarb Crisp
- Yield: 9-12 1x
Ingredients
- 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
Instructions
- 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.
Dr Barb, Nutrition Budgeteer
Monday 23rd of April 2012
I'm not a big fan of rhubarb. I think it's the texture that gets to me. I've only enjoyed it a few ways, such as strawberry-rhubarb pie. Your crisp looks healthier than a pie. I'll have to give it a try. I haven't seen rhubarb in my markets yet. Perhaps in the next month.
Avital @ A Slice of Nutrition
Sunday 22nd of April 2012
I've never tried rhubarb but have always wanted to. This crisp looks so easy- I might just have to embark on a new food journey! Great job!
Serena
Sunday 22nd of April 2012
Oh, the rhubarb options are endless Avital! Sweet: Crisps, pies, cobblers: paired with apples or strawberries. Savory: Sauces for pork. Have fun experimenting!
Liz
Sunday 22nd of April 2012
Oh, boy does this look amazing! I'm waiting for my measly crop of rhubarb to mature...and my fingers are crossed that I have enough to make your crisp :)
Serena
Sunday 22nd of April 2012
My rhubarb crop started out late and tiny this year too, Liz. But it's growing steadily! Good luck Liz!!
Nina @ What's for eats
Saturday 21st of April 2012
I love a good fruit crumble! You normally see rhubarb paired with apple- I like the addition of strawberries in this recipe.
Serena
Sunday 22nd of April 2012
Now apple and rhubarb is something I haven't seen a lot of...yet! Thanks for the scoop Nina...will have to try that combo!!
EA-The Spicy RD
Saturday 21st of April 2012
Oh, yum! I really haven't eaten much rhubarb since my mom made pie when I was a child. So cool that you have it growing in your garden,and I love that you added cornmeal to your crisp topping-I've never tried that before. Can't wait to make this yummy crisp!