```html Gluten-Free Rhubarb Strawberry Crisp

Gluten-Free Rhubarb Strawberry Crisp: A Delicious and Healthy Dessert

When it comes to desserts, few things are as comforting and satisfying as a warm, fruity crisp. The combination of tart rhubarb and sweet strawberries, topped with a crunchy, gluten-free oat topping, creates a dessert that is not only delicious but also suitable for those with gluten sensitivities. In this blog post, we'll explore the benefits of a gluten-free diet, the nutritional value of rhubarb and strawberries, and provide a step-by-step guide to making the perfect gluten-free rhubarb strawberry crisp.

Why Choose Gluten-Free?

Gluten-free diets have gained popularity in recent years, not only among those with celiac disease or gluten intolerance but also among individuals looking to improve their overall health. Gluten, a protein found in wheat, barley, and rye, can cause digestive issues, inflammation, and other health problems for some people. By opting for gluten-free alternatives, you can enjoy your favorite foods without the negative side effects.

Nutritional Benefits of Rhubarb and Strawberries

Rhubarb and strawberries are not only delicious but also packed with nutrients. Rhubarb is a good source of fiber, vitamin K, and calcium, while strawberries are rich in vitamin C, manganese, and antioxidants. Together, they create a nutrient-dense filling for your crisp that is both flavorful and healthful.

Ingredients for Gluten-Free Rhubarb Strawberry Crisp

To make this delightful dessert, you'll need the following ingredients:

Ingredient	Quantity
Rhubarb (chopped)	2 cups
Strawberries (sliced)	2 cups
Gluten-free oats	1 cup
Almond flour	1/2 cup
Coconut sugar	1/2 cup
Butter (or coconut oil for a vegan option)	1/4 cup
Vanilla extract	1 tsp
Cinnamon	1/2 tsp
Salt	1/4 tsp

Step-by-Step Instructions

Follow these simple steps to create your gluten-free rhubarb strawberry crisp:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a large bowl, combine the chopped rhubarb and sliced strawberries. Add 1/4 cup of coconut sugar and mix well. Set aside.
Make the Topping: In a separate bowl, mix the gluten-free oats, almond flour, remaining 1/4 cup of coconut sugar, cinnamon, and salt. Add the butter (or coconut oil) and vanilla extract, and mix until the mixture resembles coarse crumbs.
Assemble the Crisp: Spread the fruit mixture evenly in a baking dish. Sprinkle the oat topping over the fruit, covering it completely.
Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
Serve: Allow the crisp to cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQs

Can I use frozen rhubarb and strawberries?

Yes, you can use frozen rhubarb and strawberries. Just make sure to thaw and drain them well before using to avoid excess moisture in the crisp.

Can I substitute the almond flour with another gluten-free flour?

Absolutely! You can use other gluten-free flours like coconut flour or oat flour. Keep in mind that the texture may vary slightly depending on the flour you choose.

Is this recipe suitable for vegans?

Yes, this recipe can be made vegan by substituting the butter with coconut oil or another plant-based butter alternative.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.

Conclusion

Gluten-free rhubarb strawberry crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a crunchy, gluten-free oat topping. Whether you're following a gluten-free diet or simply looking for a healthier dessert option, this crisp is sure to satisfy your sweet tooth. With its simple ingredients and easy preparation, it's a perfect treat for any occasion. So, gather your ingredients and give this recipe a try – your taste buds will thank you!

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