I was out walking my dog and got to chatting with a neighbour, which is a true blessing as we make our way through this covid-lifestyle. She was enjoying some strawberry rhubarb crisp on her porch made with fruit from her garden and a swooned as she spoke about it.
She must have noticed the drool on my face because she offered me some of the rhubarb from her garden...I was quick to accept, and was soon off to dream up something to create. As soon as I got home, I got right to work washing and chopping up the rhubarb to prepare it for the visions of apple rhubarb crisp in a jar that was on my mind. Mmm yum!
If you're a foodie with restrictions like me, you may often feel left out of the buttery glutenous crisps others get to indulge in, but not anymore! I'm going to share my recipe with you because it's soooo tasty that a non-gluten-free person wouldn't even know it was made special for us to enjoy.
I hope you'll like it as much as I did - I'm enjoying it while writing this post!
- 4 TBSP vegan "butter" (I use Melt Organic butter sticks)
- 3 Cups chopped apples (I used honeycrisp)
- 3 Cups chopped rhubarb
- 2 TBSP lemon juice
- 2/3 cups sugar
- 1 1/2 tsp ground cinnamon
- 1/2 Cup gluten free flour (I used Bob Mills all purpose baking flour)
- 1/2 Cup brown sugar
- 1 Cup crispy gluten free bread crumbs - like panko (I used 4C plain crumbs)
- 8 TBSP vegan butter (same as above)
Melt the "butter" in a saucepan, add apples, rhubarb, sugar, lemon juice and cinnamon. Cover and cook until apples are softened - stirring occasionally.
Remove lid and simmer until begins to thicken. Remove from heat and let cool completely.
Preheat oven to 350 degrees. Combine "butter, flour, sugar and bread crumbs until mixed well and crumbly.
Spread out mixture on a pan prepared with parchment paper and place in the oven for 20 - 25 minutes, stirring occasionally. It's done when lightly browned and a little crispy.
Leave to cool completely. Try not to eat the topping as it cools, because there will be none left if you get started - it's so tasty!
Once fruit mixture and topping are cooled, assemble in glass jars. You can leave them in the fridge for a few days and enjoy them cold or warm them up and add some coconut whip or non-dairy ice cream on top. MMm yum!
I'd love to know how you liked it...or if you have any questions, feel free to leave them in the comments!