I was given some rhubarb by my wonderful MIL so a rhubarb crisp went in the oven asap. I have made this one using some strawberries as well as a few raspberries (because I can).
4 cups rhubarb, washed and cut into 1/2 inch cubes
2 cups fresh strawberries, cut into 1 inch cubes
handful of raspberries
1/2 cup sucanat
1/4 cup Bob’s Red Mill all purpose gluten free flour
juice of 1/2 lime
zest of 1/2 orange
1 cup Bob’s Red Mill all purpose gluten free flour
3/4 cup sucanat
3/4 cup brown rice flakes
1/2 cup butter, nearing room temperature, cut into cubes
cinnamon for sprinkling on top
1. Preheat oven to 375° . Combine the rhubarb, strawberries, raspberries, sucanat, flour, lime juice and orange zest in a large mixing bowl.
2. In another bowl, mix together your topping flour, sucanat, brown rice flakes, and butter. Combine the topping ingredients with your hands until it is crumbly and lumpy.
3. Transfer your filling mix to a lightly greased 8″ casserole, crumble topping mixture over top to cover and sprinkle with cinnamon. Bake for 30- 40 minutes until the top is browned and the fruit is cooked through.