What's gluten-free, crispy and soooo delish? This Berry Red Rhubarb Crisp!
Soon it will officially be summer! During these last warm spring days in my garden I'm a little sad to see the tulips blooms fade, but delighted to watch the rhubarb stalks shooting skyward. Time to dig out the tried-and-true recipes for pickles and jam, pies and puddings.
The rhubarb in my garden is not quite ready for pulling just yet, but lucky me, I have some of the tart morsels tucked away in my freezer! And with plenty of frozen strawberries and raspberries there, too, I just had to combine all of these delicious flavours in one dish!
I was in the mood for a warm fruit crisp. Although I had never made a rhubarb crisp before, I know what I like when it comes to this comfort-food favourite! I tend to prefer lots of crumble on top. And it has to be crisp, but not too sweet. I was able to put this recipe together on the fly while I was preparing supper recently.
I made this crisp in a square glass dish (9 servings), but a slightly larger rectangular glass dish (12 servings) could also be used. The portions would just be slightly smaller. You could also bake and/or serve this dessert in individual or slightly larger casserole dishes. Below I show a serving for two in a small frying pan. This dessert is delicious served warm, although some people enjoy crisps served cold, especially when the weather is hot.
BERRY RED RHUBARB CRISP
What's gluten-free, crispy and sooo delish? This Berry Red Rhubarb Crisp! And it's a springtime comfort food that's FODMAP friendly and vegan, too.
AUTHOR: Beverley Noseworthy
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
SERVES: 9 (use a 9-inch square glass baking dish) OR
12 (use a 9 x 13-inch rectangular glass baking dish)
FOR THE CRUMBLE
FOR THE FILLING
SUGGESTED GARNISHES/TOPPINGS (Per serving - Optional)*
1. Preheat oven to 350°F.
2. In a large bowl add rhubarb, berries and maple syrup or sugar. Toss pieces until evenly coated. Spoon into a 9-inch square glass baking dish.
3. Prepare the crumble by combining all the dry ingredients in a large bowl. Mix well. Add the butter, stirring to combine. Use fingertips to blend in butter until the mixture forms large crumbs.
4. Spoon the crumble mixture evenly on top of the rhubarb-berry filling. Spread the crumbs to cover the filling and gently pat down.
5. Bake for 35-40 minutes or until the edges of the crumble turn a golden brown. Let cool for 15 minutes before cutting into squares for serving. Serve warm. Add suggested topping(s) if desired. Cover and refrigerate any extras.
PER SERVING (One of 9 from a 9-inch square dish, not including optional topping)
Carbohydrate: 36 g
Fibre: 3 g
Sugars 16 g
Fat: 13 g
Protein: 3 g
PER SERVING (One of 12 from a 9 x 13-inch dish, not including optional topping)
Carbohydrate: 27 g
Fibre: 2 g
Sugars 12 g
Fat: 10 g
Protein: 2 g
Want to print and share this recipe?
Simply click on the buttons below!
Have you tried this recipe? I'd love to hear about it!
My kitchen is rockin' with recipes old and new!
Click to connect!
Thanks for joining me in my kitchen! Check out my blog posts to find out about the tasty delights I've been whipping up lately!
You may also like to...