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.