We flagged this recipe from the Boston Globe a few weeks ago when the weather up here was still gloomy and cold.
But now that temperatures in the 60's (the 60's!!!) and farmer's markets are opening, we thought it was high time to take this recipe for a spin.
Two things caught our eye about this recipe, the first being that it's gluten-free.
With more and more of our friends needing to cut gluten from their diets, we're trying to build up a stock-pile of good gluten-free recipes to pull out when they come for dinner. This one uses Bob's Red Mill Gluten-Free All-Purpose Baking Flour, which we found at our local co-op (Harvest Coop for the locals).
We were also intrigued to see balsamic vinegar as one of the ingredients for the filling. Balsamic makes a logical bridge between the sour-tart rhubarb and the sweet-tart strawberries. We can't believe we haven't thought of it before!
A slightly embarrassing run-in with grade-school math caused us to buy about half the amount of strawberries called for in the recipe, so we ended up cutting the entire recipe in half and making it in a high-sided pie dish instead of a casserole dish. (For future reference, one quart equals FOUR cups.)
This worked out just fine, and it's good to know the recipe can be halved with no trouble. The recipe says it makes 6 servings, but we felt that half the recipe would be enough for a 5-6 person dinner party. The whole recipe would be good for a larger party or pot-luck.
For our taste, the filling came out a bit too sweet and we felt the rhubarb really got lost in the strawberry. Rhubarb is in season for such a short time, so we really want to spotlight it when we use it in recipes. Next time, we'll reverse the proportions of strawberry and rhubarb.
Unfortunately, the balsamic flavor we were anticipating also got a bit lost. We'd like to try bumping it up to three or even four tablespoons (for a full recipe). The filling could also use a squeeze or two of lemon to brighten up the flavors and bring everything together.
We thought the topping was more cake-y than crispy. We don't have extensive experience with gluten-free flour--does anyone know if this is normal?
Overall, this is definitely a recipe that both gluten-eaters and gluten-freers can enjoy, and we'll definitely keep it around!
For the full recipe from the Boston Globe: Gluten-Free Strawberry-Rhubarb Crisp
Related: Garden Entertaining Tips
(Images Credit: Emma Christensen for the Kitchn)
© 2009 Apartment Therapy
For a more crisp-like (yet still gluten-free) topping, couldn't you use a combination of oats and oat flour? That seems to me to be more crisp-like than just flour.
view kittystockings's profile
oats ar not gluten free!
view maryam's profile
umm, arE not gluten free
view maryam's profile
Maryam, you're first comment made me think of a Gluten-Free Pirate, "Oats arrrrr not gluten free! Ar!"
From what I've read, oats are themselves gluten free, but the problem is that pretty much all oats are processed in facilities that also process flour. So a little gluten inevitably gets mixed in with the oats. For folks who are very sensitive to gluten, this is enough to make them sick.
Is that what other people have heard too?
view EmmaC's profile
Yes - that's true. Oats themselves are gluten-free, but they're usually processed in plants that also process wheat, so the final product is seldom gluten-free.
If you want gluten-free oats, Bob's Red Mill sells oats that are processed in a dedicated mill - no gluten.
view brenjay's profile
Oh - and the original recipe calls for a special gluten-free flour, not specifically oats or oat flour.
That said, I think it would be nice to have some whole oats in there - I usually put them in my crisps. Give a very nice chew.
view brenjay's profile
Cross-contamination is a huge issue with conventional oats.
There are a few brands of gluten-free oats out there - Bob's Red Mill has both steel-cut and rolled oats. Cream Hill Estates also has gluten-free oats. They are pricey, though.
If you are thinking of preparing this recipe with gluten-free oats for someone who is gluten free, maybe ask them if the oats are okay. Some people are really sensitive to the proteins in oats and can't even eat the certified GF ones.
Boston area gluten-free folks should check out the Natural Food Exchange. They recently moved to Main Street in Reading (it's really close to 128) and they have the best gluten-free selection I've seen anywhere.
Thanks for having a gluten-free recipe!
view laura c's profile
Wait just one minute, there. Don't forget that balsamic vinegar can contain gluten. Sure the main product is grapes but the caramel coloring can be from wheat or barley malt. One must be very careful if you are serving this as a gluten free item. I would substitute apple cider vinegar, myself. If you serve something to a celiac as gluten free they will know if you really know your stuff and you don't want to be wrong.
view foxwhelp's profile