Raspberry Rhubarb Crisp (Gluten-Free)

I was so excited that our rhubarb plants are almost ready to pick that I had to go buy some rhubarb to make a crisp.

This recipe is adapted from Sunset Magazine.

Raspberry Rhubarb Crisp

1 cup gluten free rolled oats

1/2 cup brown rice or oat flour

1/2 cup brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup cold butter, cut into chunks

2 cups rhubarb, chopped into 1/4 inch pieces (Only use the red stalks, discard the green parts)

3/4 cup granulated sugar

2 tbsp corn starch

4 cups raspberries (fresh or frozen)

1/2 cup finely chopped walnuts (optional)

In a large bowl, gently mix together rhubarb, raspberries, corn starch and granulated sugar.  Set aside to allow the rhubarb to start releasing its juices.

Mix together oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With a pastry blender (or your fingers), cut butter into oat mixture until it forms coarse crumbs. 

Pour rhubarb raspberry mixture into a shallow baking dish. Sprinkle evenly with oat topping.

Bake at 350 degrees for 45 minutes, until the topping is golden brown and the fruit is bubbling.

Pan Roasted Broccoli

This is my husband’s favorite way to eat broccoli and I haven’t made it since our son was born more than a year ago.  Tonight I decided to make it as a treat to my husband, and I discovered that not only my husband likes it, but my 15-month-old likes it too!  He particularly liked the stems (who wouldn’t with salt and pepper on them?).  Guess I have to make it more often. 

This recipe is originally from Cook’s Illustrated.

Pan Roasted Broccoli

1/2 tsp salt

1/8 tsp fresh ground pepper

2 tbsp olive oil

1 1/4 lb broccoli, separated into small florets, and stems, sliced

3 tbsp water (I find with my Le Creuset cookware this is enough water, if you’re using a pan with a lid that doesn’t seal as tightly add 1 tbsp more)

In a small bowl, combine water, salt and pepper until salt has dissolved.  In a large skillet, heat the oil over medium-high heat.  Add the broccoli stems in a single layer.  Don’t stir. Cook for 3-4 minutes until browned.  Add the florets and toss to combine. Don’t stir.  Cook for 1-2 minutes.  Add the water mixture, cover, and reduce heat to medium-low.  Cook for 3-4 minutes. Enjoy!

Gluten Free Creamy Mac ‘n Cheese

Tonight I was in the mood for some comfort food so I made mac ‘n cheese. It has been a long time since I made it! I love homemade mac ‘n cheese, so I thought I would share my recipe.











Gluten Free Creamy Mac ‘n Cheese

4 tbs butter
¼ brown rice flour
2 cups milk
½ lb Beecher’s Flagship cheese, grated
½ lb extra sharp cheddar cheese, grated
1 lb gluten free pasta – I used Trader Joe’s brown rice penne pasta

I suggest measuring the milk and grating the cheese before you start cooking, as the rue requires constant supervision.

In a sauce pan, melt the butter over low-medium heat. Add the brown rice flour to the butter while stirring constantly. Continue to stir until the butter/flour starts to bubble slightly and darken. Remove from heat and slowly add milk while continuing to stir. Once combined, return to the stove and stir constantly until the milk is hot and thickens. Add all of the Beecher’s cheese to the sauce pan with the milk and stir until it has melted.

Cook pasta as instructed on package. Once drained, coat the pasta with the sauce evenly. Put half of the pasta in the casserole dish and distribute half of the extra sharp cheddar on top. Repeat with the remaining pasta and cheese so the top is covered with cheese. Bake at 325 degrees for 45-60 minutes until heated through.