During berry season you can’t miss out on making a classic sweet and tart strawberry rhubarb crisp. I like to add almonds to the “crisp” for a nice light crunch. If you use gluten-free flour and oats, this translates to an easy and delicious gluten-free dessert that everyone in the family will love. It’s best served warm, with a little vanilla ice cream or whipped cream on the side.
I always use fresh strawberries. They are rinsed, hulled and cut into quarters. I use this handy kitchen tool to hull them in a flash ~ the Chef’n StemGem. It’s useful when you need to hull allot of strawberries ~ particularly if you freeze them for smoothies or preserve making.
This recipe also features rhubarb. I typically use frozen rhubarb, which is already washed and cut into bite sized pieces for you. But you can use fresh rhubarb from the garden also if you are so lucky to have one of these plants. Use the stalks of the plant, not the leaves. The leaves are reportedly toxic because they contain high levels of oxalic acid.
Rhubarb is classified as a vegetable, rather than a fruit.
Here’s a tip:
Place the cake pan on top of a baking sheet or jelly roll pan to help catch any drips that may occur during the baking process. This will help avoid a mess spilling into your oven.
This is one of my family’s favorite desserts. And it’s easy to make. Enjoy!
Essential items for this recipe:
- 1 lb strawberries (3 cups) hulled and cut into quarters
- 2 1/2 cups rhubarb cut into small pieces
- 1/2 cup sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 1/2 cups all-purpose flour or gluten-free flour mix
- 1 1/2 sticks butter (3/4 cup)
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup rolled oats
- 1 cup brown sugar
- 3/4 cup sliced almonds
Preheat the oven to 350 F.
Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice in a medium-sized bowl and stir to coat the fruit. Transfer the fruit to a 9 x 9 inch square cake pan. Set aside.
In a separate large mixing bowl, combine all the crisp ingredients, except for the slivered almonds. Use a pastry cutter to cut the butter into the dry ingredients until crumbly. Then mix in the slivered almonds last. This way the almonds won't become crushed into bits.
Top the fruit with the crisp. Pile it on high. It may seem like allot for the pan, but the fruit shrinks as it cooks.
Place the cake pan on a jelly-roll pan. Bake in the oven for 40-55 minutes. The fruit will be bubbly and the top golden brown. Remove from the oven and let it cool slightly before serving. Serve warm with vanilla ice cream.
Recipe compliments of pineneedlesinmysalad.com Join our email mailing list! Tip: Placing the cake pan on a jelly roll pan during the bake makes it easier to remove the crisp from the oven when it's hot and also prevents a mess in your oven if it happens to bubble over the sides. Essentials for this recipe: Sliced Almonds Rolled oats Jelly Roll Pan 9-Inch Nonstick Square Cake Pan