Gluten-free strawberry-rhubarb crisp
Juicy fruits like strawberries and rhubarb need something to thicken them in a crisp. In this recipe, tapioca is used, along with balsamic vinegar and brown sugar for zing and sweetness. The topping is based on Bob's Red Mill Gluten-Free All-Purpose Baking Flour. All the other ingredients are also gluten-free.
Butter (for the dish)
1 1/2 quarts fresh strawberries, hulled (halved, if large)
4 to 5 firm stalks rhubarb, trimmed and sliced (enough to make 4 cups)
1 cup light brown sugar
2 tablespoons balsamic vinegar
2 1/2 tablespoons Kraft Minute Tapioca
1/2 teaspoon McCormick ground cloves
1/2 teaspoon McCormick ground nutmeg
1/2 teaspoon kosher salt
Grated rind of 1 large orange
1. Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.
2. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cloves, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.
1 1/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
3/4 cup light brown sugar
1/4 teaspoon kosher salt
1 teaspoon McCormick ground cinnamon
6 tablespoons cold unsalted butter, cut into 12 pieces
1. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse the mixture several times. Place the butter on top of the flour mixture. Pulse again about 6 times or until the mixture looks like coarse meal.
2. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.
3. Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil shining side down loosely on top until the crisp is finished baking. Serve warm or at room temperature. Ingrid Lysgaard