Gluten Free Strawberry Rhubarb Crisp
- 4 stalks Rhubarb, Prepped And Cut Into 1/4 Inch Pieces
- 1 cup Sugar, Divided
- 2 pounds Strawberries, Hulled And Cut Into 1/2 Inch Pieces
- 1/2 teaspoons Lemon Zest
- 1 Tablespoon Cornstarch
- 1 Tablespoon Butter
- 1/4 cups Almond Flour
- 1 cup Gluten Free Oats
- 13 cups Potato Starch
- 23 cups Millet Flour
- 1/4 teaspoons Xanthan Gum
- 3/4 cups Brown Sugar
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Salt
- 1/2 cups Cold Butter
- 3/4 cups Creme Fraiche Or Sour Cream
- 3/4 cups Heavy Cream
- 1 Tablespoon Powdered Sugar
- For the fruit:
- Add cut up rhubarb to a bowl and sprinkle with 1/2 cup sugar and set aside.
- Add strawberries to a larger bowl and sprinkle with the remaining 1/2 cup sugar and let both sit for 10 minutes.
- After 10 minutes, remove rhubarb, draining out some of the liquid.
- Add the rhubarb to the bowl of strawberries.
- Add lemon zest and corn starch and mix gently.
- Butter a 9x13 (I used an oval baking dish thats about 11 x 6) and add the fruit to the buttered dish.
- Dot with any remaining butter.
- For the crisp:
- Preheat oven to 375 degrees .
- In a large bowl mix the flour, oats, starch, millet flour, xanthan gum, sugar, cinnamon and salt.
- Cut the stick of butter into smaller pieces (make sure the butter is nice and cold, this is not the time for room temperature butter).
- Use a fork or pastry cutter and cut the butter into the flour mix until it forms small pea-sized pieces.
- Pour the crumb mixture over the top of the fruit.
- Place into the oven and bake for 15 minutes.
- After 15 minutes, turn the heat down to 350 degrees and add some foil over the top.
- Continue to bake for another 17-20 minutes or until the fruit is bubbling up and the top is lightly browned and crisp.
- Serve with creamy dreamy topping.
- For the creamy dreamy topping:
- Add creme fraiche and heavy cream to a mixing bowl.
- Start whipping on high and slowly add in the sugar.
- If you like things on the sweeter side, you may need to add more sugar.
- Whip until it just starts to get stiff.
- I didnt whip this as long as I do regular whipped cream.
- Ive had separation issues in the past so I usually err on the lighter side.
- Enjoy!
stalks rhubarb, sugar, strawberries, lemon zest, cornstarch, butter, almond flour, oats, starch, millet flour, xanthan gum, brown sugar, cinnamon, salt, butter, creme fraiche, heavy cream, powdered sugar
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-strawberry-rhubarb-crisp/ (may not work)