Gluten Free Strawberry Rhubarb Crisp Recipes

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RHUBARB AND STRAWBERRY CRISP (GLUTEN-FREE, VEGAN)



Rhubarb and Strawberry Crisp (Gluten-Free, Vegan) image

If you cannot find the arrowroot starch, you could probably use potato or corn starch, but I have never tried it. Please also visit my food blog, www.innerharmonynutrition.com for more healthy gluten-free recipes.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups rhubarb, sliced (about 6 stems)
1 cup strawberry, sliced
1/2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol)
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons arrowroot
1/4 cup gluten-free flour
1/4 cup raw sugar (I used coconut sugar)
3/4 cup gluten-free rolled oats
1/4 cup walnuts, chopped
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons olive oil
6 strawberries (to garnish) (optional)

Steps:

  • Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
  • In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
  • Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
  • Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
  • Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!

Nutrition Facts : Calories 264.2, Fat 10.8, SaturatedFat 1.4, Sodium 127.5, Carbohydrate 41.5, Fiber 4.1, Sugar 27.3, Protein 3

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