Strawberry Rhubarb Crisps
Description
My rhubarb is ripe and ready to eat! It is my favorite time of year. Fruity summery desserts are my JAM! These rustic strawberry rhubarb crisps celebrate the rhubarbs inherent tartness and vibrant color. Simply delicious. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 40 minutes cook time
- 10 minutes chill time
Recipe
Servings: 6
Ingredients
For the crumble topping:
1/2 cup (65g) gluten free flour
1/4 cup (50g) granulated sugar
1/3 cup (33g) gluten free rolled oats
1/2 teaspoon (3g) salt
5 tablespoons (70g) cold and cubed butter
For the filling:
1 lb strawberries (fresh or frozen)
1 lb rhubarb, cut into 1/2 in slices
3 tablespoons (30g) cornstarch
1/2 cup (100g) granulated sugar
For the crumble topping:
1. Preheat oven to 400 degrees. Line a baking sheet with tin foil and place 6 six ounce ramekins on top.
2. Combine gluten free flour, 1/4 cup sugar, gluten free oats and salt in a medium bowl. Stir to combine.
3. Cut in cubed butter until it has the texture coarse crumbs. The butter chunks should be about the size of peas. Set aside.
For the filling:
1. If using frozen strawberries, thaw and drain excess liquid. If using fresh strawberries, slice each into quarters.
2. Combine strawberries, sliced rhubarb, 1/2 cup (100g) sugar, and cornstarch in medium bowl. If using frozen strawberries, mash ingredients together slightly with a potato masher.
3. Spoon fruit mixture equally into the ramekins.
4. Spoon the crumble evenly over the top of the fruit.
5. Bake in the lower third of the oven at 400 degrees for 40 minutes. The fruit should be bubbly and the crumble should be golden brown.
6. Allow to cool for 10 minutes. Enjoy!
Servings: 6
Ingredients
For the crumble topping:
1/2 cup (65g) gluten free flour
1/4 cup (50g) granulated sugar
1/3 cup (33g) gluten free rolled oats
1/2 teaspoon (3g) salt
5 tablespoons (70g) cold and cubed butter
For the filling:
1 lb strawberries (fresh or frozen)
1 lb rhubarb, cut into 1/2 in slices
3 tablespoons (30g) cornstarch
1/2 cup (100g) granulated sugar
For the crumble topping:
1. Preheat oven to 400 degrees. Line a baking sheet with tin foil and place 6 six ounce ramekins on top.
2. Combine gluten free flour, 1/4 cup sugar, gluten free oats and salt in a medium bowl. Stir to combine.
3. Cut in cubed butter until it has the texture coarse crumbs. The butter chunks should be about the size of peas. Set aside.
For the filling:
1. If using frozen strawberries, thaw and drain excess liquid. If using fresh strawberries, slice each into quarters.
2. Combine strawberries, sliced rhubarb, 1/2 cup (100g) sugar, and cornstarch in medium bowl. If using frozen strawberries, mash ingredients together slightly with a potato masher.
3. Spoon fruit mixture equally into the ramekins.
4. Spoon the crumble evenly over the top of the fruit.
5. Bake in the lower third of the oven at 400 degrees for 40 minutes. The fruit should be bubbly and the crumble should be golden brown.
6. Allow to cool for 10 minutes. Enjoy!