This simple recipe of stewed rhubarb is something my grandmother would make as soon as rhubarb was in season. My mother still makes it all the time. It is perfect to eat warm on its own or pour over vanilla ice cream.
The crisp recipe is a creation of mine. It is not too sweet so the rhubarb and strawberries really shine through.
1 lb (about 3 cups) chopped rhubarb
1/4 cup sugar plus more if needed
2 tablespoons of water
dash of cinnamon or nutmeg
Place all ingredients into a saucepan. Bring mixture to a boil and then reduce heat.
Simmer the mixture for about 10-15 minutes until the rhubarb is soft and cooked. Taste to see if you might need a little more sugar. Enjoy!
Gluten Free Strawberry Rhubarb Crisp
2 cups rhubarb, chopped
2 cups strawberries, sliced
1/4 cup maple syrup
2 teaspoons lemon zest
2 tablespoons arrowroot (or cornstach)
juice of one lemon
1 1/2 cups gluten free oats
3/4 cups almond flour
1/4 cups walnuts, chopped
2 tablespoons maple syrup
1/2 cup ( 1 stick) unsalted butter
1 teaspoon cinnamon
pinch of sea salt
Preheat your oven to 350 degrees F.
In a large bowl mix together the rhubarb, strawberries, maple syrup and lemon zest. In a separate bowl whisk together the arrowroot and lemon juice and then add to the fruit mixture. Toss to combine. Pour into a 9 x 13 inch baking dish
For the topping, mix together all the ingredients with either a paddle stand mixer or your hands. Mix until large crumbs form. Place crumbed topping over the fruit mixture. Bake for 40-45 minutes until the fruit is bubbling and the topping is browned. Allow to cool slightly and enjoy with ice cream!
*If you would like to make this dish vegan you can sub the butter for coconut oil
*This dish is not too sweet so if you like a little more sweetness you can add more maple syrup to the fruit mixture.