Jun 15, 2010

Strawberry Ruhbarb Crisp

One of my Aunts has celiac disease – so she can’t eat any gluten, she also need to avoid dairy.  So fruit based desserts are usually the easiest to make that fit this bill.   I’ve made crisps before with ground oatmeal – but this recipe calls for Bob’s gluten free All purpose baking flour – which is nice to have on had for when I need it.    I also used Smartbalance to replace the butter.   You could easily adapt this recipe to use both gluten and dairy if you can have it.   Enjoy! 


  • 1 1/2 quarts fresh strawberries, hulled and halved
  • 4 to 5 firm stalks rhubarb, trimmed and sliced 
  • 1 cup light brown sugar
  • 2 Tbsp. balsamic vinegar
  • 2 1/2 Tbsp. Minute Tapioca
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1 large orange, zested

crumb topping:

  • 1 1/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour  or regular all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 tsp. ground cinnamon
  • 6 Tbsp. cold unsalted butter or Smartbalance 


1. Preheat the oven to 350 degrees F.

2. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.

3. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cinnamon, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.

4. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse the mixture several times.

5. Place the butter on top of the flour mixture. Pulse again about 6 times or until the mixture looks like coarse meal.

6. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.

7. 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 loosely on top until the crisp is finished baking. Serve warm or at room temperature.

Source: adapted from The Boston Globe

Printer-friendly version

1 comment:

  1. This was so good and so sweet of you to make for Aunt Sheila!