Friday, June 15, 2012

Strawberry Rhubarb Brown Sugar Crunch

Rhubarb Brown Sugar Crunch recipe by Barefeet In The Kitchen


Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of a brown sugar and oat crust, this is my favorite way to bake fruit  desserts. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer. Don't be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert.

I tried rhubarb for the first time at a friend's house earlier this year. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry combination that she made at that time. Remembering her delicious dessert, I decided to adapt my favorite fruit crunch recipe to include some fresh rhubarb that I found at my local market this past weekend. Tangy, sweet and just a tiny bit tart from the rhubarb. I loved this dessert so much; I have now added rhubarb to my garden list for next spring.


Strawberry Rhubarb Brown Sugar Crunch - Gluten Free and Regular Versions
(printable recipe)

2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
1 1/3  cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xantham gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups AP Flour for the items with an *.

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt and arrowroot. Stir to coat and add the orange juice. Stir again and set aside.

In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.

Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!


Rhubarb Brown Sugar Crunch recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Making Healthy Snacks Easier

19 comments:

  1. Strawberry Rhubarb is my all time favorite combination, so I'll have to add this to my list of must makes.

    Thanks!!

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  2. I made strawberry rhubarb pie for the first time last week and fell head over heels in love with it -- this sounds like yet another great way to use rhubarb! yum.

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  3. Oh wow, this looks incredible! I want a nice big slice with a scoop of homemade vanilla ice cream... is that asking too much???

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  4. Strawberry Rhubarb is the greatest desert flavor EVER! My grandma makes pies that are amazing and every time her grandkids visit, she makes their favorite pies. She makes strawberry rhubarb for me. She grows her own strawberries and rhubarb, she is so wonderful. And with her leftover harvests, she makes strawberry rhubarb jam and calls it "Athena Jam" I love grandma!

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  5. This looks incredible! All that fruit, and a brown sugar crunch topping - it can't be beat.

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  6. ***swoon***
    The layering idea is great, gives it a little structure. These are my favorite desserts.

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  7. Oat crumbs top and bottom with fruit filling? What's not to love!

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  8. This looks fantastic and I love the healthy ingredients. THis is my first time visiting your blog, it's beautiful and I really like the layout. Can you tell me which template this is on blogger? I've been wanting to revamp my blog a bit and this format looks perfect to me.

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    Replies
    1. Hi Vicki, I think it started out as Watermark. I changed it a lot initially, so I'm not sure. I checked in the existing template and it just says "custom." Sorry that I'm not more helpful. Thank you for the compliment!

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  9. I'm a big fan of rhubarb. This dessert sounds delicious. Strawberry and rhubarb is such a great combination.

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  10. Oh yes! This is for me! Absolutely delish! Add a generous slurp of cream or custard and this is perfect.

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  11. Definetly going to try this, it looks amazing, I wish I could have a bite right NOW! Thanks for sharing!

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  12. Oh Mary. I wish I had looked in my Reader on Friday night, because this recipe would have been perfect. Instead I unfortunately made an adhoc strawberry rhubarb thing that really didn't work out. :-(

    Hope you're having a great weekend!

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  13. My mom's rhubarb crumble also has a top and bottom layer and it is definitely the way to go with crumbles - so delicious! I can't believe you just tried rhubarb - but I can't wait to see what else you do with it, it's one of my favourite ingredients!

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  14. hi...if gluten free which I need... what about the oats?

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    1. It depends on your sensitivity to oats. Most people with a gluten intolerance can handle oats that are certified gluten free. It is my understand though, that some persons with an extreme sensitivity can not have oats at all.

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  15. I made one of these last year, too. OMG - SOOOOOOOOOO very delicious. Good news - seems like rhubarb season lasts a little longer around here than it did in VA (longer spring, cooler summer)!!!!

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