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Rhubarb/Strawberry Crisp

Allergy Kids Foundation Recipes | Angela Simon | May 2, 2010

Rhubarb is here! From May to mid-June this perennial plant is available to harvest and buy. Look for the deeper red hue stalks as they naturally contain more sweetness.

Servings: 12

Ingredients:

• 4 cups rhubarb
• 2 cups strawberries
• 1 cup maple syrup
• 1 tablespoon orange zest
• 1 teaspoon vanilla
• 1/4 cup water
• 1 1/2 tablespoons arrowroot
• 1 1/2 cups Gluten free flour and or your flour of baking choice
• 1 1/2 cups oats
• 3/4 cup brown sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup walnuts (optional)

Preparation:

1. Combine rhubarb, strawberries, maple syrup, orange zest and vanilla in a large saucepan over medium heat. Bring to a boil and cook 4 minutes, stirring frequently.
2. Dissolve arrowroot in water. Add to rhubarb mixture and cook until thickened, stirring constantly, set aside.
3. Mix together flour, oats, sugar, butter, salt, cinnamon and walnuts until crumbly. Place 1/3 of mixture in bottom of a greased 9×13 greased pan and press to make an even layer.
4. Pour in rhubarb mixture, spread evenly. Sprinkle remaining crumb topping over top.
5. Bake in preheated oven at 350 degrees for 30 to 40 minutes.
6. Cool, cut into squares and serve with your favorite dairy or non dairy topping.

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