Gluten Free Strawberry Rhubarb Crisp
Gluten free rhubarb strawberry crisp with a sweet-tart filling and crunchy topping. An easy rhubarb dessert perfect for fresh or frozen rhubarb.
Equipment
- 1 8 or 9-inch baking dish
- 1 Microwave-safe mixing bowl
- measuring cups
- measuring spoons
- Wooden spoon for mixing
Ingredients
- 2 cups strawberries, halved fresh or frozen
- 2 cups rhubarb, chopped to 1/2-inch lengths fresh or frozen
- ½ cup sugar more or less to taste
- 1½ teaspoons cornstarch
Topping
- ½ cup melted butter or margarine butter is best
- ⅔ cup quick-cooking oatmeal
- ½ cup brown sugar
- ½ cup gluten-free flour Krusteaz is a good brand
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 400 degrees.
- Rinse the strawberries in a colander and let them drain.
- Slice the strawberries in half and add to an 8 or 9-inch square baking dish.
- If you are using fresh rhubarb, rinse and slice the rhubarb stalks into ½-inch chunks. If you are using frozen rhubarb, the fruit should already be in chunks.
- Add the rhubarb to the strawberries in the baking dish and mix with flour and sugar.
- Chop the butter into chunks in a medium-sized microwave-safe mixing bowl, then melt the butter in the microwave for about 45 seconds.
- After the butter is melted, add the brown sugar, flour, oatmeal, and cinnamon to the bowl and mix.
- When the topping mixture is combined, distribute evenly over the top of the strawberries and rhubarb in the baking dish.
- Bake for 40 minutes. The rhubarb and strawberry filling should be bubbly.
- Serve warm with vanilla ice cream.