|Warm from the oven gluten-free crumble with quinoa flakes.|
Let me faux you.
Typing from a Topanga Canyon tree house perch here in blue sky California, blinking awake to the reality that we no longer East Coasters on the elbow of Cape Cod, or wandering the green woods of rural Northwest Connecticut. We are West Coasters once again, living out of a suitcase until we determine, firstly, what state to call home (California or Oregon), and secondly, what city/town/village to search for home (and studio) rentals. Our remaining modest belongings are tucked in a storage cube back in Massachusetts, awaiting, silently, for a destination and homecoming, not unlike Snow White in her hermetically sealed display. Our vintage Subaru wagon is arriving tomorrow on a cross country truck steered by a blue jeaned cowboy with a Polish accent and a fondness for baby blue Chevys.
Surreal? Yes. Pressure and stress? Um. A wee bit. After a month of micro decisions, yours truly is experiencing what we technically call Mush Brain. But I am thinking of you... and pondering what to share during strawberry season...
And this came to mind.
A fabulous strawberry rhubarb crisp-crumble with a secret ingredient.
We've been blessed with fecund weather here in Southern California. Love is in the air. House finches are singing. Mourning doves coo. Roses are unfolding their velvet petals. Jacaranda trees are budding violet-blue.
In other words, picnic perfect. So I've been craving crisp and crumble desserts. The easiest of baked fresh fruit sweets... lovely for summertime backyard get-togethers and grill-side dining. Although I have featured a strawberry rhubarb crisp in the past (kissed with a hint of balsamic vinegar) I decided to play around with an alternative topping to the classic pairing of tart rhubarb and sweet ripe strawberries. And I grabbed a secret ingredient from my pantry.
Can you guess what it is?
Quinoa flakes. Gluten-free quinoa cereal flakes add a distinct, delicate flavor to this fruit crumble's sweet and nutty topping. The texture is light and lovely- and far less chewy than oats.
We thought it was spectacular.
|Strawberry rhubarb crumble with a secret ingredient.|
Karina's Gluten-Free Strawberry Rhubarb Crisp RecipeRecipe originally posted April 2011 by Karina Allrich.
You'll notice something missing in my strawberry rhubarb filling. Cornstarch. Why? I'm not a fan. It's a texture issue. Cornstarch makes pie and crumble fillings a tad slimy. I also don't cook my fruit crumbles and crisps to death. I prefer my fruit tasting fresh, plump, and juicy. I'm not a fan of mushy.
2 cups strawberries, hulled and halved (or quartered for large berries)
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon turbinado sugar or touch of agave
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1/2 cup organic light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup vegan butter or use 1/4 cup coconut oil
Preheat the oven to 350ºF. Grease a 9x9-inch baking or gratin dish with a little vegan butter (or use two smaller baking dishes, like I did).
Combine the strawberries and rhubarb in a bowl and sprinkle with turbinado sugar. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.
In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, light brown sugar, cinnamon, and sea salt. Add the vegan butter in pieces; using your hands, rub the butter and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.
Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 25 minutes because I don't like my fruit overcooked. If you prefer your fruit traditionally soft, bake it for 35 minutes.
Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.
Cook time: 25 min
Yield: Serves 4
Recipe Source: glutenfreegoddess.blogspot.com
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|Perfect backyard picnic food- strawberry rhubarb crumble.|
Astute readers will notice this is also a gum-free recipe, for those of you avoiding xanthan gum and guar gum.
To replace the pecans, chopped walnuts or pistachios would be delightful. For nut-free omit the nuts, and add a little more quinoa flakes and millet flour to make up the difference.
I love the taste of millet flour with these complex flavors, but if you cannot use millet flour, certified gluten-free oat flour, sorghum flour, or brown rice flour should work. Quinoa flour would be overpowering with the quinoa flakes. I'd stay away from any starchy white flours.
If you prefer your filling sweeter, add more sugar.
If you are sugar-free, adjust the sugar content with your sweetener of choice.
And yes, for those of you using moo-cow dairy, you can use real butter if you prefer.
To replace other ingredients, please see my post Baking Substitution Help.
More: Check out Nicole's lovely Strawberry-Rhubarb Fool at Pinch My Salt for an elegant spring treat.