Rhubarb Strawberry Mango Crisp - Gluten Free

Summer time seems like the perfect time to make fruit crisps and cobblers.  This gluten free Rhubarb Strawberry Mango Crisp is the perfect kick-off to summer crisp making!  The tartness of the rhubarb and the sweetness of the strawberries and mango is such a perfect pairing for the taste buds.  Top it off with a gluten free crumble that has a nice crunch with  pecans and coconut mixed together with brown sugar, butter and gluten free flour.  It will make you want to go sit by the pool with a tropical drink as you delight in this fresh fruit dessert.  I like to top mine with a nice scoop of vanilla ice cream.  It warms back up nicely the next day too.

Gluten Free Rhubarb StrawberryMango Crisp

I am fortunate to have a neighbor who grows rhubarb and so kindly gifts me with large bunches of it.  If you don't have such a neighbor (or a grocery store that stocks it), you can always use frozen rhubarb.  If you have never used rhubarb before, this gluten free Rhubarb Strawberry Mango Crisp is the perfect recipe to try it out.  Rhubarb looks kind of like large green celery stalks, with a red tinge.  It is very, very sour, almost bitter, but when cooked down with sugar it's like eating a green apple, sweet and tangy.

This is a great dessert to make gluten free too, as you don't have to worry about all the starches and xanthan gum to get a bread like texture.  Any good gluten free flour will do!  I have used Betty Crocker's Gluten Free Flour Blend (which is easily found in most grocery stores now), King Arthur's Gluten Free Flour, Domata Gluten Free Flour,  and Mama's Almond Blend All Purpose Gluten-Free Flour.  I have had really good success with all these flours.  You could just use straight brown rice flour too (I use Bob Mill's).

Put on your shorts and flip flops and head to the kitchen and make up your own gluten free Rhubarb Strawberry Mango Crisp!


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RHUBARB STRAWBERRY MANGO CRISP
Recipe from: Goodiesgoneglutenfree.blogspot.com
Adapted from: My Gluten-Free Kitchen
click here for Printable Recipe

3 Tbsp. cornstarch
1 cup sugar
1 tsp. lemon zest
2 cups sliced fresh strawberries
4 cups thinly sliced rhubarb
1 cup diced mango

TOPPING:
1 cup good gluten-free flour
1 cup packed brown sugar
1/2 cup salted butter
3/4 cup gluten-free rolled oats
1 cup chopped pecans
1/2 cup sweetened shredded coconut

Preheat oven to 375 degrees F.  Spray a glass or ceramic 9x13 baking dish with cooking spray or coat lightly with butter.  In a large bowl, whisk together the sugar and cornstarch.  Add the lemon zest, sliced strawberries, rhubarb and mango and stir together until fruit is all coated with sugar mixture. Spread the fruit mixture into the 9x13 baking dish.

  Measure the flour, brown sugar, butter, coconut and oats into a medium sized bowl (I grate my butter in with a cheese grater.  I find it's faster than cutting it up).  Use a pastry blender to mix together until the butter is pea-sized.  Crumble oat mixture on top of the fruit mixture.

Bake 45 minutes in a 375 degree F. oven, or until lightly browned and crisp.  Serve warm topped with vanilla ice cream...yum!