Gluten Free Rhubarb Crisp

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!

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.