I love rhubarb. It has been a part of my life for as long as
I can remember. My Grandma Pringle had a large lovely row of rhubarb growing in
her garden every spring (along with a cherry tree that grew two kinds of
cherries, gooseberries, and the most wonderful black raspberries ever!!)
Their house in the summer was the best place to visit… my brother and I spent
many an hour pilfering whatever was ripe and in season at the time. My love of both food and gardening definitely had
its start in that lovely backyard of delights, and for that, I am thankful. 
This crisp is delicious. The topping has a delightfully crisp
texture, and if you decide to add the pecans, they add a lovely crunch. (my
eldest son prefers the version without…but he isn’t much of a nuts-in-baked-goods
fan. If you like pecans, throw them in…they won’t disappoint!) Made with maple syrup, it is refined sugar free as well as gluten free!
The strawberry version is every bit as good as the straight
rhubarb version. Try them both out…let me know which your favourite is! We served ours with a nice scoop of good
quality vanilla ice cream (look for one with ingredients you can pronounce!!)
Gluten Free Rhubarb Crisp
Fruit base:
8 Cups washed and chopped rhubarb (or 6 cups rhubarb and 2
cups sliced organic strawberries)
3 Tbsp arrowroot flour
¼ cup maple syrup
Topping:
½ cup rice flour
1 ½ cup large flake oats
¼ cup arrowroot flour
½ tsp salt (if your butter is unsalted increase to 1 tsp)
½ cup butter (1 stick, cold!)
½ cup maple syrup
Optional: 1 cup chopped pecans
(really good addition!)
Preheat oven to 350F
Toss rhubarb (and strawberries if
using) with the maple syrup and arrowroot (the first measurement) in a large 9X13 glass baking dish. Set
aside.
In a medium mixing bowl, stir
together all of the dry topping ingredients.
Using a box grater, grate the stick of cold
butter into the bowl, and then rub into the dry ingredients with your
fingertips until it is well combined.
Stir in maple syrup and mix again until
it makes a nice thick batter. Drop by spoonful evenly across the top of the
prepared fruit.
Bake in preheated oven for 35-40 minutes, or until fruit is
bubbly and topping is starting to brown and get crispy.
Remove from oven and cool
slightly before serving.
Store leftovers, covered, at room temperature for a day or two, if they last that long!
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| When the temperatures outside soar, I love to use my bbq as a second oven, to keep the heat out of my kitchen! Bricks help to keep the heat more even,and The oven thermometer is great for keeping an eye on the temperature. |
