Skip to main content

Gluten-Free Goddess Strawberry Rhubarb Crisp

Gluten free strawberry rhubarb crumble

Cheer yourself up with this beautiful strawberry rhubarb crisp.

During these dark and surreal times, we need all the beauty we can get. And Spring herself is cooperating (aside from the snow squalls and wind storms, that is). There are cherry blossoms snowing pink. House finches and mourning doves singing. Magnolias unfolding their velvet petals. Trees budding pale lacy greens and soft sun-yellows. And love. There is a lot of that going around, too. If you seek it out- it's literally all around us. Everywhere you look. On Instagram and social media folks around the world are lifting spirits sharing their dance moves, voices, and sweet, kind gestures of appreciation, faith, creativity, and camaraderie.

So in spite of the awful, horrible, no good, very bad virus, the human spirit remains strong. And Spring has launched her magic to remind us that the world still holds such beauty.

In light of our shared collective predicament, I thought you might be craving something different this week- something less typical than my Banana Nut Bread or Raspberry Jam Bars (though, thank Goddess for those tried and true mainstays!). Something like a comforting, old school crisp and crumble dessert- the easiest of baked fresh fruit sweets. Lovely for a springtime picnic on your back porch steps, or a virtual weekend get-together on FaceTime.

I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my baking pantry.

Can you guess what it is?

The secret ingredient in this old fashioned crumble dessert is an ingredient your grandmother probably never heard of.

Quinoa flakes. Gluten-free quinoa cereal flakes add a distinct, toasty and delicate flavor to this fruit crumble's topping. The texture is light and lovely.

We thought it was spectacular.

And as a bonus?

This gluten-free dessert is xanthan gum free, by the way.

If you have only oats- or oatmeal cereal flakes- you can use those, too, Darling. Crisps are born for improvisation.

Stay safe, stay strong, and bake up something delicious.

Karina
xox



An easy summer dessert means strawberry rhubarb crumble or crisp

Gluten-Free Goddess Strawberry Rhubarb Crisp 

Recipe originally posted April 2011 by Karina Allrich.

You'll notice something missing in my strawberry rhubarb filling. Cornstarch. Why? I'm not a fan. It's a texture issue. Cornstarch makes pie and crumble fillings a tad slimy. I also don't cook my fruit crumbles and crisps to death. I prefer my fruit tasting fresh, plump, and juicy. I'm not a fan of mushy.
 

Ingredients:

2 cups strawberries, hulled and halved (or quartered for large berries)
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon turbinado sugar or touch of agave
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1/2 cup organic light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup butter, Earth Balance Stick, or 1/3 cup softened organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease a 9x9-inch baking or gratin dish (or use two smaller baking dishes, like I did).

Combine the strawberries and rhubarb in a bowl and sprinkle with turbinado sugar. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.

In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, light brown sugar, cinnamon, and sea salt. Add the butter/Earth Balance in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture.

Sprinkle the crumble topping over the fruit.

Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 25 minutes because I don't like my fruit overcooked. If you prefer your fruit traditionally soft, bake it for 35 minutes.

Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.

Cook time: 25 min

Yield: Serves 4


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


gluten-free strawberry rhubarb crisp crumble with quinoa flakes

Recipe Notes:

This is a gluten-free, dairy-free, egg-free, rice-free, corn-free, vegan recipe.
Astute readers will notice this is also a gum-free recipe, for those of you avoiding xanthan gum and guar gum.

To replace the pecans, chopped walnuts or pistachios would be delightful. For nut-free omit the nuts, and add a little more quinoa flakes and millet flour to make up the difference.

I love the taste of millet flour with these complex flavors, but if you cannot use millet flour, certified gluten-free oat flour, sorghum flour, or brown rice flour should work. Quinoa flour would be overpowering with the quinoa flakes. I'd stay away from any starchy white flours.

If you prefer your filling sweeter, add more sugar.

If you are sugar-free, adjust the sugar content with your sweetener of choice.

And yes, for those of you using moo-cow dairy, you can use real butter if you prefer.

To replace other ingredients, please see my post Baking Substitution Help.

More: Check out Nicole's lovely Strawberry-Rhubarb Fool at Pinch My Salt for an elegant spring treat.

TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg