Sunday, April 25, 2010

Rhubarb Crisp

Every Body Eats by M.H.W. Hill Page 338

A great springtime treat!

3 cups rhubarb, cleaned and cut into 1/4” pieces
1/3 cup evaporated cane juice, or light brown sugar, or granulated sweetener of choice
2 tablespoons orange juice
1 tablespoon orange zest or dried orange peel
1/4 cup brown rice flour, or millet flour, or potato flour, or quinoa flour, or garbanzo bean flour
1/4 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1/4 cup dark brown sugar, or light brown sugar, or turbinado
1/2 teaspoon xanthan gum, or 1/4 teaspoon guar gum, or 1/4 teaspoon arrowroot starch
1/4 teaspoon ground cinnamon
4 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice, or palm shortening
1/4 cup GF rolled oats
2 tablespoons toasted and chopped nuts or seeds of choice (optional), or pure rice bran, or cereal of choice
  1. Preheat oven to 350°F; place baking rack in third position; line 1-quart (4 cups) with parchment paper, leaving a 1/2” overhang on all sides; set aside.
  2. In bowl combine rhubarb, sugar, orange juice, and orange zest; stir to combine; set aside.
  3. In airtight container combine brown rice flour, tapioca starch, brown sugar, ground cinnamon, and xanthan gum; place on lid; shake vigorously to combine; set aside.
  4. Pour flour mixture into bowl; add Earth Balance in small bits; rub in to form crumble.
  5. Add GF oats and nuts or seeds of choice to crumble; work to combine.
  6. Pour rhubarb mixture into prepared baking dish; sprinkle crumble evenly over top.
  7. Place into preheated 350°F oven; bake about 45 minutes, or until topping is crisp and the rhubarb is bubbling.
  8. Remove from oven; cool slightly; serve with strawberry ice cream.

Servings: 4
Preheat: 350°F
Prep Time: 15 min
Cook Time: 45 minutes


Apple Crisp: replace rhubarb with 3 cups cubed apples of choice.

Cherry Crisp: replace rhubarb with 2-1/2 cups fresh pitted, halved cherries of choice (to use dry, rehydrate then measure).

Raspberry Crisp: replace rhubarb with 2 cups fresh cleaned raspberries (or frozen).

Blueberry Crisp: replace rhubarb with 2 cups fresh blueberries (or frozen).

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