Monday, May 28, 2007

Strawberry rhubarb crisp

I love rhubarb and we are lucky enough to have about 5 plants that grow in our yard. I started playing with this recipe last week and after I tried it again this weekend, I think it's now ready to post.

Preheat the oven to 350

4 cups sliced rhubarb
4 cups slices strawberries
1/4 cup sugar ( I use raw sugar but white or brown would work just fine)

Combine these 3 ingredients in a medium shallow size casserole dish and prepare topping

In a large bowl combine
2/3 cup brown rice flour
2/3 cup white rice flour
1/3 cup tapioca flour
2/3 cup brown sugar

Stir the flours and sugar together and then add

2/3 cup softened butter ( margarine would work as well but I prefer butter)

Using 2 knives or a pastry mixer blend the butter into the flour mixture until it is well mixed. Using the pastry mixer will mix the butter more completely but as long as the butter is cut into small pieces and mixed throughout the flour mixture it will work fine.

Add the mixture to the top of the casserole dish pushing it down around the edges, so that it doesn't spill out. (My casserole looks very full once I add the topping but the fruit cooks down and it doesn't spill over the edges. )

Bake in the preheated oven for 30 minutes

Serve warm with ice cream, whipping cream or plain. I like all 3 ways.

1 comment:

Ginger said...

Hi! I too am gluten free and a knitter! Someone just gave me a brown bag full of rhubarb and your post reminded me that I should make a crisp with it! Thanks!