This month’s Secret Recipe Club assignment was Little Bit of Everything. Julie is from Omaha, Nebraska and features terrific recipes from her cookbook collection, so it was hard to pick just one. Frankly, her Dr. Pepper Flank Steak and Grilled Chicken with Cherry Sauce (which I would have made with pork, since my son hates chicken) were really tempting, but I wasn’t in the mood to grill this week.
Instead, I decided to try to create a gluten free version of her Strawberry Rhubarb Crisp. I love rhubarb crisps and remember having an amazing one at my sister’s friends house. At the time, I was pregnant with Lucie and everything grossed me out and I felt lousy. The rhubarb dessert was served at my sister’s baby shower and another pregnant woman and I ate several bowls – it was that good!
Making Strawberry Rhubarb Crisp gluten free, sugar free, and dairy
This recipe for strawberry rhubarb crisp was easy to turn into a gluten free dessert. I used an all purpose gluten free flour instead of regular flour. I also used gluten free quick cooking oats. To make the Strawberry Rhubarb Crisp dairy free, use a dairy free or vegan buttery spread, such as Earth Balance. Finally, I used Swerve Sweetener and molasses in the crisp instead of brown sugar.
The only other change to Julie’s recipe was adding some pineapple. I just did it for fun because I had some leftover pineapple from making pancakes that morning. My kids supposedly hate pineapple, so after they rave how good the crisp was, I’m going to tell them it had pineapple in it. Honestly, what kind of child hates pineapple?
Finally, you must serve the crisp warm with a scoop of vanilla ice cream. Since I’m dairy free, I had it with a scoop of So Delicious Coconut Milk No Sugar Added Vanilla Bean. The crisp is good on its own, but the scoop of melting ice cream makes it amazing!
- 2 pounds rhubarb stalks, sliced into 1/2 inch pieces
- 1/3 cup crushed pineapple
- 1 1/4 cups Swerve Sweetener, divided
- 1 pound strawberries, hulled, quartered and cut into 1/2 inch pieces
- 3 tablespoons cornstarch or rice starch
- 2 teaspoons lemon juice
- 2 teaspoons gluten free pure vanilla extract
- 1/2 cup buttery spread, softened
- 1 1/4 cups Swerve Sweetener
- 1/4 cup unsulfured molasses
- 1 1/2 cups all-purpose gluten free flour
- 1 1/4 cups quick-cooking gluten free oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees F.
- In a bowl, toss the rhubarb and pineapple with 3/4 cup of the Swerve Sweetener. Let stand for 15 minutes, stirring occasionally.
- In a larger bowl, toss the strawberries with the remaining 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb and pineapple to the strawberry bowl. Discard any juice.
- Add the cornstarch (or rice starch), lemon juice and vanilla to the fruit and stir well. Transfer fruit mixture to a 9-by-13-inch baking dish.
- Combine topping ingredients 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. Do not pat down, but let topping rest loosely over fruit layer.
- Bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 30 minutes longer or until the fruit filling is bubbling and the topping is nicely browned.
- Remove from oven and let the crisp rest for 15 minutes before serving. Serve with vanilla ice cream.
- Serving size: 1/8 to 1/10 of recipe