Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Gluten-Free Rhubarb-Strawberry Crisp
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Gluten-Free Rhubarb-Strawberry Crisp
Actions
Gluten-Free Rhubarb-Strawberry Crisp
Created by Chef Dale MacKay
Ingredients
| Filling | ||
| 4 | cups chopped rhubarb (fresh or frozen) | |
| 4 | cups quartered strawberries (fresh) | |
| ¾ | cup CO-OP GOLD Salted Butter | |
| ¼ | cup CO-OP GOLD PURE Oat Flour | |
| 1 ¼ | cup brown sugar | |
| ½ | cup water | |
| Crumble | ||
| ¼ | cup CO-OP GOLD Butter | |
| ½ | cup CO-OP GOLD Quick Oats | |
| ½ | cup CO-OP GOLD PURE Oat Flour | |
| ½ | cup brown sugar | |
| ¼ | cup slivered almonds | |
| ½ | tsp ground ginger | |
| ½ | tsp ground cinnamon | |
Directions
Prep time: 10 minutes
Total time: 35 minutess
Serves: 6 to 8 as a dessert
- Set the oven at 375°F. For the fruit filling, put rhubarb and strawberries in an 8 by 10-inch ceramic dish.
- Melt butter in a sauce pot on medium heat. Make a roux by adding oat flour and cook while whisking for 1 minute.
- Add brown sugar and water to the pot and bring to a boil while whisking. Once boiled, carefully pour over the strawberries and rhubarb. Mix well.
- For the crumble, melt the butter. Use a wooden spoon to mix it with all other crumble ingredients in a bowl. Evenly sprinkle crumble over the fruit mix.
- Put the ceramic dish on a baking sheet to catch any drips and bake for 25 to 30 minutes. Let cool slightly before serving.
Discover more:
More Food