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
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
Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.
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.
Peggy converted this gluten recipe from FineCooking.com, courtesy of Pinterest…of course.
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.)
1/4 cup granulated sugar
3/4 tsp. ground cinnamon
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.