Thursday, May 19, 2011
Strawberry Ginger Rhubarb Crisp - GF
I know, I know. You have been seeing strawberry and rhubarb recipes all over the place. There is a reason for that. Strawberry + Rhubard = Yumminess. :) I did want to throw a little twist in there to make my recipe different, so I added some ginger. Perfection!
*This recipe is linked to Real Food Weekly, Simple Lives Thursday, Full Plate Thursday, Allergy Friendly Friday and Seasonal Sunday. Check out the awesome recipes others have shared.
Gluten Free Strawberry Ginger Rhubarb Crisp
2 cups strawberries, stemmed and cut into 1" pieces
1 cup rhubarb, cut half lengthwise, and then into 1" pieces
2 TB turbanado or coconut palm sugar
2 TB chia seeds + 2 TB water (optional)
2 tsp fresh lemon juice
2 tsp fresh grated ginger
For the Topping:
1 cup pecan and walnuts, chopped
1 cup old-fashioned rolled oats (GF certified if needed)
1/2 cup coconut flour (almond, quinoa or oat flour would also work)
1/2 cup unsweetened shredded coconut
1/2 cup turbanado or coconut palm sugar
1/2 cup melted butter or coconut oil
1/2 tsp sea salt
1. Preheat oven to 350 degrees. In a medium bowl combine all the ingredients for the fruit filling. Toss until well combined. Place a greased 8 x 8 dish.
2. In a medium bowl combine the topping ingredients and stir until well combined. Spread over the fruit filling. Bake for 25-30 minutes until the fruit is tender and the top is brown. Serve warm with ice cream or whipped cream.