Recipe & Directions:
What do you do when you are given a bunch of fresh rhubarb from a friend’s garden?! Make a crisp and add ice cream, of course! I love all things crisps, berry, apple and even pumpkin in the fall. I know that rhubarb can be a bit tart, so I decided to cut it up into small pieces and soak it in a cup of sugar over ight in the refrigerator to soften it up and make it a bit sweeter. The next morning I took the sugar soaked rhubarb out of the fridge and added it to my normal gluten free mixed berry crisp recipe. The result was awesome and there was none left at the end of the evening. I took it to my book club that evening and it was a huge hit!
Take as much Rhubarb as you have on hand and cut it up so it’s bite sized. I had a good sized bunch but once it was cleaned and cut up, it probably filled about half of a medium sized mixing bowl. I added 1 cup of regular sugar and stirred the sugar into the cut up rhubarb and let it sit covered in the refrigerator over night.
When you are ready to put your crisp together and bake it, use a shallow pie dish and spray it with a non-stick spray. I used PAM, but you may have a favorite that you use regularly. I’m not brand specific on non-stick sprays, so use what you have on hand.
- In your shallow pie dish add 1 bag of frozen mixed berries and your sugar soaked rhubarb
- In a separate bowl, mix your dry ingredients:
- 2 cups of certified gluten free oats
- 1/4 cup sugar
- 1 cup of packed brown sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 1/2 cup of sliced almonds
- 1/2 cup of cut up salted butter – cut your salted butter into small cubes then add to your dry mix and use your hands to massage the butter with the dry ingredients to make small clumps of the butter mixed with your dry ingredients.
Once the dry ingredients are mixed with the butter sufficiently, it’s time to sprinkle it on top of your rhubarb and berry mixture that is already in your shallow pie dish. Spread the crisp topping over your entire fruit mixture and then pop it into a preheated 350 degree oven. Bake for 30 to 45 minutes until the fruit mixture is bubbly and your crisp topping is golden and crispy. I live at high altitude so I had to bake mine for closer to 45 minutes. If you are at sea level, you may be able to bake it for a bit less.
Let it sit out and cool for about a half hour then serve it while it’s still warm with vanilla ice cream. The combination of the tart rhubarb with the sweet berry mixture is the perfect mixture of sweet and savory!
If you make this, please comment below and let me know how your friends and family enjoyed it. Now that our twins are older and sleeping all night, I’m more rested and have started cooking and baking more. I will continue to share my gluten free recipes as I continue to come up with new, healthy dishes for myself and my family! To learn more about why I eat and cook gluten free, see my 10 Interesting Things About Me, number 6. I touch on Celiac disease and why I have to eat gluten free.