spring

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Rhubarb Custard Crisps

Rhubarb Custard Crisps

Ah! Spring is almost here! I can see my yard and garden waking up and signs of green everywhere. Spring always reminds me of the first fresh stalks of rhubarb. When I was a little girl I totally remember sitting right be a rhubarb plant in my family's garden and eating the stalks raw. I still love really sour things! Now I don't really care for eating raw rhubarb but I still love rhubarb desserts. 

This recipe is based on a rhubarb custard pie recipe that has been in my family for a long time. Also, when my mom, sister-in-law and I ran "Farmer's Tea" a baking stand at the local farmer's market we used to sell a lot of this pie! I decided to make this recipe into a crisp and also use maple syrup and coconut sugar to eliminate the need for refined sugars in this recipe. I love this dessert! I can still taste the goodness of the rhubarb! Yum! 

You may want to add a bit more maple syrup than I did, but I like tart desserts. :) I hope that you enjoy this little taste of spring! 

Rhubarb Custard Crisps: 

Makes 4 small desserts in ramekins

Filling: 

1/4 cup maple syrup (or to taste) 

1/8 cup gluten free flour mix

1 teaspoon cinnamon

2 cups rhubarb, chopped (you can either use fresh or frozen rhubarb that has been thawed) 

1 egg

1. Heat the oven to 375F. 

2. Grease 4 ceramic ramekins with coconut oil or olive oil spray. 

3. Mix together the maple syrup, gluten free flour mix, cinnamon and rhubarb in a medium bowl. Let the mixture sit in the bowl, stirring once or twice, for 15 minutes. Beat the egg with a fork, then mix into the rhubarb mixture. 

4. Divide the rhubarb mixture between the four ramekins. Top with streusel and bake for about 20 minutes or until the mixture is bubbly and the topping is browned. If you use fresh rhubarb the baking time may be longer. I happened to have a lot of leftover frozen rhubarb still left in my freezer. 

Streusel Topping: 

1/8 cup gluten free flour

1/8 cup gluten free oats

1/4 cup coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

1. Mix together all of the ingredients in a bowl. Use your fingers to rub the coconut oil into the dry ingredients until well combined. 

If you love great recipes, check out my cookbook for gluten free/dairy free brunch recipes on amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487787318&sr=8-1&keywords=recipes+for+a+cheery+life

Gluten Free Rotini Spring Green Salad

gluten free rotini spring green salad

Ah! As I write this on March 21st, 2017 it is officially the first day of spring! It is a bit cloudy outside but flowers are coming up and green leaves are appearing! 

This salad really reminds me of the bright spring green colors outside right now. I just love how flavorful this salad is and how many healthy greens it has for you. I just love finding lots of new ways to add more greens into my daily diet. I have started putting out 4 green cards every day to remind me to eat 4 green vegetables per day. It is really working! 

I hope that you enjoy getting in your greens with this lovely salad. I will be serving it with my barbecue chicken meal on my Josephine menu in April. 

Enjoy and have an amazing day! 

Rotini Spring Green Salad: 

Makes 4-6 servings

3 cups baby spinach

1 cup fresh basil

2 cloves garlic

1/2 cup olive oil

1/2 teaspoon salt (add more to taste) 

1/4 teaspoon freshly ground black pepper

1/2 cup almonds

8 oz of cooked gluten free rotini pasta ( I like to use a pasta with corn in it that holds up well)

1 can drained artichoke hearts, chopped

1 2.25 oz. can sliced olives, drained

1. Cook the rotini according to the package directions, drain and let cool. 

2. In a food processor or blender combine the spinach, basil, garlic. Pulse until finely chopped. 

3. Add in olive oil while pulsing. Then, add salt and pepper to taste. 

4. Toss the cooled rotini pasta with the spinach-basil mixture, artichokes and olives. Chill in the refrigerator for 1-2 hours to let the flavors meld. Check the salt and pepper levels before serving. 

Enjoy! 

With Care,

Trista