Gluten-Free Strawberry Rhubarb Crisp

Ok, so I have a confession to make. Until this year I didn't really understand the plight of the gluten free. In the last few months I've really started hanging out with my GFF Kris. And I realize what a giant pain in the ass it is to be unable to eat gluten, particularly when all of your friends are crazy bakers. Here we are making at least one different baked good a week and nothing for our poor gluten free friend. So, when she informed me that she loved strawberry rhubarb crisp I decided to kill two birds with one stone and cook with rhubarb for the first time and give some gluten free baking a try.

An apple crisp was the first thing I ever learned to bake on my own without my mother looking over my shoulder telling me how to do it. I must have checked the recipe a hundred times and it still came out wrong the first time. My second apple crisp was when I discovered that I could trust my instincts and successfully improvise a good recipe. All of this to explain why a crisp seemed like the safest place to try something new.

I actually made this for a 4th of July party so that there would be something gluten-free to eat. Yeah I know I'm a little behind in the blogging.

Gluten-Free Strawberry Rhubarb Crisp

For the crumbly topping:

3/4 cup gluten free baking mix
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup sliced almonds
8 tablespoons butter cold
1/2 tsp salt

For the fruit:

3 cups strawberries sliced
1 1/2 cups rhubarb sliced thin
the juice from one lemon
1/2 cup of white sugar
pinch of corn starch ( to hold it together)
2Tablespoons balsamic vinegar

Preheat the oven to 350 degrees.

Combine the strawberries, rhubarb, lemon juice, sugar, vinegar and corn starch in a bowl and then pour them into a 9x9 baking pan.

For the topping combine all of the dry ingredients and then work the cold butter into the dry ingredients with your fingers until it sticks together when pinched, larger chunks of butter are ok, they will provide pockets of buttery goodness. Pour the crumble mixture on top of the fruit. Sprinkle some extra sliced almonds on top for good measure.

Bake for 20-35 minutes, the fruit will be bubbling and the crispy topping will be brown.


Happy eating to all of those out there with gluten intolerance.