Rhubarb and Ginger Crisp

Recipe By: Simon Clarke

Makes: 6-8 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Ingredients

Crisp Filling

3 cups rhubarb, washed, trimmed and sliced into 1/4-inch slices
Zest and juice of 1 orange
1 cup cane sugar
2 cups strawberries, trimmed and quartered
1/2 cup crystallized ginger, diced

Crisp Topping

1 cup all-purpose gluten-free flour
1 cup gluten-free oats
1 cup shredded organic coconut*
1/2 cup cane sugar
1/2 cup melted coconut oil*

Recipe Tips

*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Instructions

Preheat oven to 375° F.
Place rhubarb, orange juice and zest and sugar in a large saucepan over medium-high heat.
Cook 10-15 minutes, adding strawberries halfway through the cooking time. Fold in ginger. Cook until rhubarb is tender, stirring often.
Meanwhile, place all dry topping ingredients into a medium- sized bowl and combine well. Add coconut oil and mix thoroughly.
When rhubarb mixture is ready, divide into 10-12 individual ramekins or one 9-inch greased pie pan. Spoon on the topping.
Bake 10-15 minutes until topping is nicely browned. Allow to cool slightly before serving.

Simon Clarke is a chef and recipe developer.