Rhubarb and Strawberry Crisp with Vanilla Whip

This rhubarb and strawberry crisp is like a crumble, only better! And it’s gluten-free.

There's more where this came from!

6 cups rhubarb, chopped

250ml organic apple or white grape juice

2 tbsp rice malt syrup

1 tsp cinnamon

3 tbsp kuzu (gluten-free starch)

2 cups strawberries, hulled and quartered

2 cups rolled oats

1/2 cup hazelnut or almond flour

½ tsp cinnamon

Pinch of sea salt

2/3 cup maple sugar

125ml safflower or sunflower oil

To make the whip:

1 pack silken tofu

1/3 cup maple syrup

1 tbsp olive, sunflower or safflower oil

1 tbsp soy milk

1 ½ teaspoons vanilla extract

1 tsp lemon juice

Pinch sea salt

This rhubarb and strawberry crisp is like a crumble, only better! And it’s gluten-free.

Preheat oven to 200ºC / 400ºF / Gas Mark 6
Combine rhubarb, ¾ cup apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
Dissolve kuzu in remaining ¼ cup juice. Add to the rhubarb and cook for 3 minutes.
Remove pan from heat, cool slightly, and add strawberries.
Pour fruit into an 8×8” (20cm) glass baking dish and set aside.
Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly.
Make the whip. Add all ingredients to a blender and cream until very smooth. Refrigerate at least two hours before serving.
Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
Serve warm or at room temperature.

If you like rhubarb, try this rhubarb and apricot pudding.