Wednesday, June 16, 2010

Strawberry Rhubard Oat Crisp with Maple "Butter"

his gluten and dairy free strawberry rhubarb crumble was inspired by Emeril Lagasse's recipe for Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter. This is a gluten free, casein free and alcohol free version. My children do not like crumbles, so they actually didn't like this. (NOTE TO SELF--STICK TO PIES.) My kids have unbelievably high standards and are a little spoiled when it comes to desserts. The Maple "Butter" Frosting was a big hit with my eight year old-she thought it was the best frosting I had ever made. My son hated the maple butter topping.

Rhubarb is one of the first plant foods to be ready to harvest in the early spring so it's no surprise I received two stalks in my farm share this week. I love sour foods and was excited to get rhubarb. I do regret not making a pie, though. What was I thinking??? If I don't get rhubarb next week I will have to get some to make a pie.

I thought this strawberry rhubarb crumble would make a great waffle topping or ice cream topping. In fact, despite my love for the maple butter frosting, the crumble was begging for a ice cream topping. I should have served it with some Vanilla Purely Decadent Coconut Milk Ice Cream.

Maple Butter Topping Recipe
1/2 cup spectrum organic shortening (or butter)
3/4 cup confectioners sugar
1/8 cup of maple syrup

To make the maple butter topping, whip the shortening in a mixing bowl until light and fluffy. With the mixer running, gradually add the confectioners sugar. Add the maple syrup. Continue whipping until light and fluffy.Serve room temperature or chilled.

Strawberry Rhubarb Oat Crumble Recipe (gluten free, casein free)

5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3 inch thick
1/3 cup sugar
1/4 cup starch (cornstarch, potato starch or tapioca flour)
1 teaspoon lemon juice
3/4 cup gluten flour blend
3/4 cup gluten free oats
2/3 cup packed light brown sugar
pinch salt
6 tablespoons spectrum shortening (or butter)

Preheat oven to 375°. Lightly grease 7-by-11 inch baking dish.

In a bowl, combine the strawberries, rhubarb, sugar, starch, and lemon juice. Stir to combine. Pour into prepared baking dish.

In a mixing bowl, combine flour, oats, brown sugar, salt and shortening. Mix well with a fork or clean fingers until mixture resembles course crumbs. Pour crumb mixture on top of strawberry mixture to form an even topping.

Bake in the oven for 40 minutes.

Serve warm with your favorite frozen ice cream or the maple butter topping.


Anonymous said...

In your recipe write up, I am guessing the gluten flour is meant to be gluten- free flour blend. I used tapioca starch and rice flour. I have always loved strawberries and rhubarb and what better way than to have them together in a nice hot crisp dessert. I served this dessert with a dairy-free vanilla frozen dessert, like ice cream. Without a doubt, I will use this recipe again, maybe different fruit with the same topping and it will be just as good.

Print this post