My daughter’s fiancé has Celiac disease, which means absolutely no gluten for him. In support, and so she doesn’t accidentally make him sick, my daughter has gone gluten-free as well. That’s how I know it’s love, because this is a girl who would live on sourdough bread if she could. The rest of us haven’t sworn off gluten completely, but we are making an effort when either of them are around. Clearly my husband likes this guy, because our daughter’s sourdough gene came from him.
I’ve never cooked with rhubarb before, but it caught my eye in the grocery store last week. I only remember having it a couple of times as a kid, and couldn’t really remember whether I liked it. I decided to give it a shot anyway. It disappeared quickly, so this one is a keeper.
Gluten-Free Rhubarb Crisp
- 6 cups diced rhubarb
- 1 1/2 cup granulated sugar
- 1 package strawberry gelatin mix
- 1/4 cup cornstarch
- 1 cup packed brown sugar
- 1 cup gluten-free oats
- 1 1/2 cups gluten-free all purpose flour
- 1/2 cup cold butter
Preheat the oven to 375 degrees. Grease a 9 x 13 baking dish.
Mix granulated sugar, gelatin and cornstarch in a large bowl. Add rhubarb and stir until combined. Spread in baking dish.
Mix the brown sugar, oats and flour. Cut in butter until the mixture is crumbly but still somewhat powdery. Spread evenly over the rhubarb.
Bake for 40 minutes, or until fruit is bubbly and top is lightly browned.
We tried this hot, right out of the oven, and cold the next day. It was good both ways, but I thought it was the best after it sat overnight. A little whipped cream on top and it’s even better. See? Who needs gluten?
