The Hidden Hostess, Rebecca Elman, shares a recipe for Strawberry Rhubarb Crisp.
Strawberry Rhubarb Crisp
Ingredients:
3 cups rhubarb, chopped
1 cup strawberries, sliced
1/2 cup honey
2 teaspoons lemon zest
2 tablespoons cornstarch
juice of one lemon
Topping:
1 1/2 cups gluten free oats
3/4 cups almond flour
1/4 cups walnuts, chopped
2 tablespoons honey
1/2 cup ( 1 stick) unsalted butter
1 teaspoon cinnamon
pinch of sea salt
Directions:
Preheat your oven to 350 degrees F.
In a large bowl mix together the rhubarb, strawberries, maple syrup and lemon zest. In a separate bowl whisk together the arrowroot and lemon juice and then add to the fruit mixture. Toss to combine. Pour into a 9 x 13 inch baking dish
For the topping, mix together all the ingredients with either a paddle stand mixer or your hands. Mix until large crumbs form. Place crumbed topping over the fruit mixture. Bake for 40-45 minutes until the fruit is bubbling and the topping is browned. Allow to cool slightly and enjoy with ice cream!
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.