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Rhubarb and Strawberry Crisp with Vanilla Whip

Rhubarb and Strawberry Crisp with Vanilla Whip

Like a crumble, only better! And it’s gluten free.

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Ingredients

6 cups rhubarb, chopped
1 cup organic apple or white grape juice [250ml]
2 Tbsp rice malt syrup
1 tsp cinnamon
3 Tbsp kuzu (gluten free starch)
2 cups strawberries, hulled and quartered [UK 1lb / 454g]
2 cups rolled oats [UK 1lb / EU 454g]
½ cup hazelnut or almond flour [UK 4oz / 113g]
½ tsp cinnamon
Pinch of sea salt
2/3 cup maple sugar [UK 5.2oz / 151g]
½ cup safflower or sunflower oil [UK ¼ pint / 125ml]
* 1 pack silken tofu
* 1/3 cup maple syrup [UK 2.8 fl oz / 83ml]
* 1 Tbsp olive, sunflower or safflower oil
* 1 Tbsp soymilk
* 1 ½ teaspoons vanilla extract [7.5ml]
* 1 tsp lemon juice
* Pinch sea salt

Like a crumble, only better! And it’s gluten free.

Preparation

To make the whip:

Add all ingredients marked with (*) to a blender and cream until very smooth.
Refrigerate at least two hours before serving.

Method

Preheat oven to 200ºC / 400ºF / Gas Mark 6
Combine rhubarb, ¾ cup [187.5ml] apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.
Dissolve kuzu in remaining ¼ cup [62.5ml] 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.
Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
Serve warm or at room temperature.

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