Strawberry Rhubarb – the iconic start to summer treat that many people love. This was always one of my favourite pies – and one of my Nana’s best recipes. Then, I began having to eat gluten free. I don’t always have gluten free pie crusts on hand (or don’t want to go through the effort to make one from scratch) -so, I merged my Nana’s Pie recipe with my Mom’s Rhubarb crisp recipe, made a few adjustments and have a delicious recipe that is easy to make and sure to make you want seconds.
Let’s get started! First you need rhubarb, it is in season right now, so it should be relatively easy to find – I purchased mine from the St.Jacob’s Farmer’s market and there was a wide selection of availability at various stands. The rhubarb season is shorter – so make sure you get out soon if you are hoping to find some.
The first thing to do is preheat your oven to 350 F and grease an 8×8 pan – I used cooking spray. Then, I washed my rhubarb and cut it into 1 inch pieces and put it directly in the pan (you could also put it in a bowl with the next few ingredients).
Next, wash and slice your strawberries and add them to the rhubarb. Sprinkle with the sugar and orange juice and mix well. If you were using a bowl, this is the point where you should add it to the greased pan.
Now onto the topping, this is the part that really makes the crisp. Add the brown sugar, cinnamon, rolled oats, flour (I used gluten free flour) and softened margarine (or butter) to a small bowl. Using a fork, incorporate the margarine until the mixture forms large crumbs – and sprinkle the topping onto the rhubarb and strawberries.
It’s now time to put the crisp into the oven for 40 minutes – the top should start to brown and bubble around the edges – the rhubarb should be tender. It will smell heavenly and you will want to devour it right away – make sure you let it cool a little before you do that – no need to burn your taste buds – you will want them for this.
You can always double the recipe if you feel like sharing or want more for yourself. It is best enjoyed warm but delicious cold too. Enjoy!