- 1 cup quinoa flakes
- 3/4 cup brown rice flour
- 1/4 cup flaxseed meal
- 1 cup packed brown sugar
- dash salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter (or Earth Balance) softened
- 4 cups halved strawberries
- 2 cups roughly chopped rhubarb
- 1/4 cup instant (minute) tapioca
- 1 cup granulated sugar
Strawberry Rhubarb Crisp Directions:
I actually cooked this at 400 degrees, but the top burnt some (I had to scrape it off), so I am reducing the recommended oven temperature to 350. If it isn’t browning well, you can always increase the temperature if needed.
- Preheat oven to 350. Place a rimmed baking dish on the lowest rack in your oven (you’ll want to bake the crisp on a middle rack), this will catch any drips that overflow.
- To make the topping: in a medium bowl combine the quinoa flakes, rice flour, flaxseed meal, brown sugar, salt and cinnamon. Add butter and with a fork (or your fingers), work the butter into the dry ingredients; the mixture will be crumbly.
- In a large bowl combine the strawberries and rhubarb. Add the tapioca and granulated sugar and stir to coat evenly. Pour fruit mixture into a casserole dish (a 9×9 or similar dish should work) and top with the quinoa mixture, pressing down if needed to get it to all fit. Bake in preheated oven for about 40 minutes, or until the top is browned and the juices are bubbling. Serve warm (however cold leftovers are super delicious as well).
Spring in Oregon means several things: flowers begin blooming…which brings allergy season, rain keeps pouring…which brings mud and umbrellas, and rhubarb plants keep producing…which brings crisps and pies.
Okay, so maybe that is the Northwest simplified, but it’s pretty close to reality.
I realize that rhubarb is not exactly the star of the produce family, and has a bit of identity crises; is it a fruit or is it a vegetable? But my parents have a large patch outside the back porch and I grew up eating rhubarb pie and rhubarb crisp, so I suppose it’s a spring tradition for me. Well, and I get all the free rhubarb I want, so I have to do something with it.
But seriously, baking with rhubarb shouldn’t be scary. It is tart by itself, but when it’s mixed with berries and a fair amount of sugar, it’s quite delicious.
My husband can’t eat oats, so I opted to create a quinoa crisp. I added brown rice flour and flaxseed meal for both flavor and texture; and quite frankly I am tired of starches. The end result was a delicious crisp I think anyone would enjoy. If you can have oats, you could replace the quinoa flakes with gluten-free oats, but honestly, I think the quinoa brings its own special flavor and texture that is a nice change from the typical oat crisp.