Strawberry Rhubarb Crisp


Strawberry-Rhubarb Crisp

Most medical professionals say gluten-free oats can be tolerated in limited amounts [up to 1/2 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.

Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.

If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.

To learn more, please read our
oats article.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Filling Ingredients:
2 cups rhubarb - cut into 1" pieces
1 cup of strawberries. Cleaned, hulled and sliced.
1/4 cup of brown sugar, packed
1/4 teaspoon cinnamon (to taste)
2 tablespoons of Gluten-Free Sweet Rice Flour (
Bob's Red Mill)
2 teaspoons of lemon juice

Topping Ingredients:
1/2 cup Purity Protocol - Certified GF oats [
GF Harvest Oats] (Quinoa Flakes can be used instead of oats).
1/2 cup brown sugar (packed)
1/4 cup
Pamela's Baking & Pancake Mix
1/2 teaspoon cinnamon
1/4 cup butter

Yield: 2 - 7oz Corningware Ramekins

Topping Directions:

Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.

Fruit Directions:

Mix all ingredients together in a bowl.
Divide mixture between two ramekins. The filling is almost to the top.
Sprinkle topping ingredients over the top. If you like lots of topping - add a good amount.
Bake at 350 for 30 minutes or until GBD (Golden Brown & Delicious)

Some spill over may occur when this bakes. Place ramekins in pan or on foil.

Make sure it's cooled sufficiently before serving. This allows the fruit to set up.

Different fruit modifications:

Apples, Pears or Peaches - coat fruit with 1.5 tablespoons of sugar instead of flour/sugar mixture written above.

Berries & Cherries (Blueberries, Raspberries) - use recipe as written above.

Rhubarb Cupcakes

Rhubarb Cupcake
Rhubarb Cupcakes

Peggy converted
this gluten recipe from, courtesy of Pinterest…of course.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Cupcake Ingredients:

1-1/4 cup
Krusteaz GF flour blend
3/4 cup
Pamela's GF Artisan flour blend
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
1 extra large egg
2 extra large egg whites
2 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Topping Ingredients:

1/4 cup granulated sugar
3/4 tsp. ground cinnamon

Directions Cake:

In a large mixing bowl blend together dry ingredients. Add wet ingredients and mix well with mixer. Add rhubarb and mix to combine. Scoop into paper lined muffin tins. Top with sugar topping and bake at 400 degrees for 20 minutes or until top springs back to touch. Cool for 5 minutes in pan then remove to cooling rack to finish cooling. Makes about 18 to 22 muffins.

Peg notes: You can substitute your favorite gluten free flour blend. Use sugar topping to your taste.

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