Ginger Rhubarb Crisp (Gluten free and dairy free)

13 May



Rhubarb is finally in season in California! The ginger gives this crumble a little bite and complements the rhubarb’s tartness and strawberry’s sweetness perfectly. If you like your crumbles very sweet, add more sugar. Similarly, this recipe holds together while still being a little soupy, add more cornstarch if you want it thicker.


For the crumble:
1/2 cup buckwheat flour
1/2 cup rice flour
1/2 cup rolled oats
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup coconut sugar
7 tablespoons earth balance butter, at room temperature
1/2 cup chopped pecans

For the fruit:
1 1/2 pound rhubarb, chopped into bite-size pieces (no need to peel unless the rhubarb you are using is particularly old or thick)
2 pints strawberries, sliced
1/3 cup coconut sugar
3 teaspoons chopped fresh ginger
3 teaspoons cornstarch
Juice of 2 lemons

Chop the rhubarb first. Put it in a bowl with the lemon juice and 1/3 cup sugar, stirring it together so it begins to marinate and soften. Then add the strawberry, ginger, and cornstarch.


Get out another big bowl. Mix in the flours, oats and spices. Then add the earth balance and cut it up with a knife and fork (or your hands or a food processor) until it is combined into little pea-sized pieces. Then stir in the pecans.

Pour the rhubarb mixture into a lightly greased glass baking pan. Crumble the topping over the rhubarb, until it is fully covered.


Cook in oven at 350 degrees for 35-45 minutes until the crumbles are browned and the rhubarb mixture is bubbly. Let cool for at least fifteen minutes until serving.



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