Gluten-Free Strawberry Rhubarb Crisp-Crumble

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.

Gluten-Free Strawberry Rhubarb Crisp-Crumble

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:

1. 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.

2. 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.

3. 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.

4. 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.

Additional Info:

Cook time: 25 min

Yield: Serves 4

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.

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