Gluten-Free Strawberry Rhubarb Crisp

Strawberries: Fresh, hulled, and sliced strawberries provide the sweet component of the filling.

Rhubarb: Chopped rhubarb adds a tart contrast to the strawberries.

Granulated sugar: Used to sweeten the fruit mixture.

Cornstarch: Helps thicken the fruit filling.

Gluten-free rolled oats: Adds a crunchy texture to the topping.

Almond flour: Provides a nutty flavor and helps bind the topping.

Brown sugar: Adds sweetness and a hint of molasses to the topping.

Butter: Melted butter helps create a crumbly texture for the topping.

When preparing the strawberries and rhubarb, ensure they are cut into uniform pieces to promote even cooking. For the crisp topping, use your hands to mix the oats, almond flour, brown sugar, and melted butter until the mixture resembles coarse crumbs. This will help achieve a perfectly crumbly texture.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a good alternative.

• rhubarb - Substitute with apples: Apples can mimic the tartness and texture of rhubarb when cooked.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.

• almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a subtle coconut flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and can be used in slightly reduced quantities.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.

• Allow the gluten-free strawberry rhubarb crisp to cool completely at room temperature. This ensures that the topping sets properly and doesn't become soggy when stored.

• For short-term storage, transfer the crisp to an airtight container. You can also cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. When ready to enjoy, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• If you prefer to freeze the crisp, first ensure it is completely cooled. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can portion the crisp into individual servings and place them in airtight, freezer-safe containers.

• Label the containers with the date and contents to keep track of freshness. The crisp can be frozen for up to 3 months.

• When you're ready to indulge in your frozen dessert, thaw it in the refrigerator overnight. For best results, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until the topping is crisp and the fruit filling is bubbly.

• If you're in a hurry, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• To maintain the crispness of the topping, consider reheating in the oven even after microwaving. This will help restore the delightful texture that makes this gluten-free strawberry rhubarb crisp so irresistible.

• Preheat your oven to 350°F (175°C). Place the leftover crisp in an oven-safe dish, cover it with aluminum foil to prevent the topping from burning, and bake for about 15-20 minutes until it’s heated through and the fruit filling is bubbly.

• For a quicker method, use a microwave. Transfer a portion of the crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating. Be cautious not to overheat, as the topping can become soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the crisp in a small, air fryer-safe dish. Heat for about 5-7 minutes, checking occasionally to ensure the topping stays crispy and the fruit is warmed through.

• On the stovetop, use a skillet over medium-low heat. Add the crisp and cover with a lid. Heat for about 5-10 minutes, stirring occasionally to prevent sticking and ensure even warming. This method helps maintain the crispness of the topping while warming the fruit.

• For a toaster oven, preheat to 350°F (175°C). Place the crisp in a small, oven-safe dish and cover with foil. Heat for about 10-15 minutes until the fruit is bubbly and the topping is warm and slightly crispy.

• Oven: Used to bake the crisp at the specified temperature until the topping is golden brown and the fruit is bubbly.

• Large bowl: Utilized for mixing the strawberries, rhubarb, granulated sugar, and cornstarch together.

• Baking dish: The vessel in which the fruit mixture and oat topping are baked.

• Another bowl: Needed for mixing the oats, almond flour, brown sugar, and melted butter until crumbly.

• Measuring cups: Essential for accurately measuring the ingredients like strawberries, rhubarb, sugar, oats, and almond flour.

• Measuring spoons: Used to measure smaller quantities like the cornstarch.

• Knife: Required for hulling and slicing the strawberries and chopping the rhubarb.

• Cutting board: Provides a safe surface for chopping and slicing the fruits.

• Mixing spoon: Handy for combining the fruit mixture and the oat topping.

• Spatula: Useful for transferring the mixed fruit into the baking dish and spreading the oat mixture evenly over the fruit.

• Cooling rack: Allows the crisp to cool slightly before serving.

Prepare the filling: Mix the strawberries and rhubarb with sugar and cornstarch the night before and store in the fridge.

Use pre-chopped rhubarb: Save time by buying pre-chopped rhubarb from the store.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Line baking dish: Use parchment paper to line the baking dish for easy cleanup.