Friday, June 8, 2012

Rhubarb Crisp

I absolutely love this time of year. Even though I live in a place that is sunny year round, There is something about Summertime. I have recently really began having fun gardening. I have always enjoyed it, but moving off our farm to a smaller community, I had not done anything except help maintain our citrus trees. Now I love getting seeds and starting things from scratch like I used to back in Oregon. Right now I have Thyme, Basil, Chives, Oregano, Parsley, Sage, Cilantro, Jalapeno, Cherry Tomatoes, and green onions. I also have a couple avocado trees starting, but we will see how those turn out. It is my first go at avocados, and if it works, you will be seeing a post about it on here. Look how pretty my Chive blossoms are!
I like to go to the farmers market and pick out fresh produce. Rhubarb is in season, and my husband is a Rhubarb fanatic! I had never had Rhubarb before this year. Isn't that crazy? I have discovered I really like it! I see a lot of recipes out there that are Strawberry Rhubarb and my husband asked me if I could make him a Rhubarb dessert that does not have Strawberry in it. Hesitant, I set forward on the task. Major success! We all like it! Hats off to my husband! He got it right! (this time).
Gluten Free Rhubarb Crisp
adapted from Recipe.com
2/3 cup granulated sugar
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
4 cups chopped fresh rhubarb
2 tablespoons snipped fresh basil
1/2 cup Maninis Multipurpose gluten free flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons butter, melted






Preheat oven to 375 degrees.
In a medium bowl combine the 2/3 cup granulated sugar, cornstarch, and cinnamon.


Stir in chopped up rhubarb, and basil. Spoon into jars. I use Kerr's wide mouth jars.

















In another medium bowl combine flour, oats, brown sugar, and salt. Stir in melted margarine or butter. Sprinkle over fruit. Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm. 




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