Dessert for Mother's Day--Old-Fashioned Strawberry-Rhubarb Crisp

on
I was looking for a delicious strawberry-rhubarb crisp recipe that would be a great addition to a Mother's Day menu.  I was able to adapt this recipe from Food and Wine to follow the Candida diet. 

Old-Fashioned Strawberry-Rhubarb Crisp

 Ingredients:

 Filling

  • 2 pounds rhubarb stalks, sliced 1/2-inch thick
  • 1-1/4 cups sugar (I used Truvia Cane Sugar Blend.  It is 75% Truvia and 25% sugar. I will breakdown the amount of Truvia needed in the instructions.)
  • 1 pound strawberries, hulled and quartered
  • 3 tablespoons cornstarch (I used Rumford, a non-GMO, gluten-free cornstarch.)
  •  2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
Topping
  • 1 stick (4 ounces) unsalted butter, softened
  • 1-1/2 cups light brown sugar (I used 3/4 cup Truvia Brown Sugar Blend.  It is 75% Truvia and 25% brown sugar.)
  • 1-1/2 cups all-purpose flour (I used 1-1/2 cups King Arthur gluten free baking mix.)
  • 1-1/4 cups quick cooking rolled oats (I used gluten-free quick cooking oatmeal.)
  • 3 tablespoons canola oil (I used olive oil.)
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
Instructions:


  • Preheat the oven to 375°F.  In a bowl, toss the rhubarb with 1/3 cup + 2 teaspoons Truvia Cane Sugar Blend.  Let it stand for 15 minutes, stirring occasionally.  In another bowl, toss the strawberries with 1/4 cup of Truvia Cane Sugar blend.  Let it stand for 10 minutes, stirring occasionally.  Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice.  Add the cornstarch, lemon juice and vanilla to the fruit and stir well.  Transfer the mixture to a 9-by-13 inch glass baking dish.
  • Combine all of the ingredients for the topping in a medium bowl.  Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  • Sprinkle the topping evenly over the filling and bake for 30 minutes.  Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned  Let the crisp rest for 10 to 20 minutes before serving.
Delicious Strawberry-Rhubarb Crisp
This strawberry-rhubarb crisp is so delicious!  It has the perfect amount of sweet vs. tart flavor.  The crumble is divine!  The crisp would go great with a scoop of ice cream, but if you are dairy-free, plain yogurt sweetened with a bit of Truvia topped with cinnamon would be a great substitute.  Enjoy!

Comments

Post a Comment