Guest guest Posted May 4, 2008 Report Share Posted May 4, 2008 Rhubarb Crunch Source: Recipes of Friendship Cookbook/adapted to gluten free Crust and Crumble Topping ~ 1 1/2 cups rolled oats, gluten free 3/4 cup gf flour of choice (white rice; gluten free blend) 1/4 cup maple syrup 2 Tbsp. olive oil Mix together with a fork. Spread 1/2 of the mixture over the bottom of a prepared casserole dish. Press down. Filling ~ 6 cups diced rhubarb, fresh or frozen 2/3 cup liquid sweetener (maple syrup or brown rice syrup) 1/2 tsp. coriander 1/2 tsp. cardamom 2 Tbsp. water 3 Tbsp. gluten free flour blend Toss together in a bowl. Spread over the crust. Top with the remaining crumble topping. Bake at 350 degrees for 45 minutes. You may want to cover with foil for the last 20 - 30 minutes. Serve hot or with cashew cream. ENJOY! I'm off to harvest my rhubarb plant before the frost arrives!!!!! This sounds so yummy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2008 Report Share Posted May 10, 2008 I have this in the oven right now, and it smells so good! I used Pamela's baking mix for the flour and seems like its working ok. I mixed strawberries w/ the rhubarb as that is the ultimate flavour combo of spring! I cut back the maple syrup in the fruit mixture bcause of the sweetness of the berries. This is my first baking attempt since going gf, and it even looks like a " real " dessert! I can't wait to try it! (who also has artichokes steaming on the stove as well....) --- Received: Sun, 04 May 2008 05:12:41 PM EDT " Gracious Hospitality " <gracioushospitality Rhubarb Crunch > Rhubarb Crunch > Source: Recipes of Friendship Cookbook/adapted to gluten free > > Crust and Crumble Topping ~ > > 1 1/2 cups rolled oats, gluten free > 3/4 cup gf flour of choice (white rice; gluten free blend) > 1/4 cup maple syrup > 2 Tbsp. olive oil > > Mix together with a fork. Spread 1/2 of the mixture over the bottom of a > prepared casserole dish. Press down. > > Filling ~ > > 6 cups diced rhubarb, fresh or frozen > 2/3 cup liquid sweetener (maple syrup or brown rice syrup) > 1/2 tsp. coriander > 1/2 tsp. cardamom > 2 Tbsp. water > 3 Tbsp. gluten free flour blend > > Toss together in a bowl. Spread over the crust. Top with the remaining > crumble > topping. Bake at 350 degrees for 45 minutes. You may want to cover with foil > for the last 20 - 30 minutes. > > Serve hot or with cashew cream. > > ENJOY! I'm off to harvest my rhubarb plant before the frost arrives!!!!! > This > sounds so yummy! > > > Quote Link to comment Share on other sites More sharing options...
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