I was digging through my deep freeze, trying to pull whatever I can out of it in preparation for the new stores to come. I found a bag of frozen rhubarb. I figured we ought to do something with this seeing as this season's plants are looking fuller and fuller.
Strawberry Rhubarb Crisp
3 cups sugar (yes, it is worth it)
6 tbsp. quick cooking tapioca
1/2 tsp. salt
1/2 tsp. nutmeg
6 cups, or 2 lbs., rhubarb cut into 1/2 inch slices
2 - 3 cups sliced strawberries (Always use organic strawberries. Check out the following for this years list of "the dirty dozen" non organic fruits and vegetables you should not eat http://www.ewg.org/foodnews/summary.php )
Crisp Topping (I double this and store extra in the freezer. It will last for over a year. This is a lot of topping, so you will have extra even if you do not double it.)
2 cups flour
2 cups firmly packed brown sugar
11/2 tsp. cinnamon
1/2 tsp. nutmeg
2 sticks of butter, cold
Combine first 6 ingredients and let sit and mellow for 1 to 4 hours. This softens the tapioca. (One hour is sufficient, but you can go out and do errands at this point if you want to.)
Preheat over to 375.
Pour the fruit mixture into a buttered 11"x 7" pan, or an 8"x 8" pan if you want to mound it up like I did in the picture above, but it will run over so put a cookie sheet under it.
Make the topping by combining all the dry ingredients. Using two forks or a pastry blender, cut in the butter. (A pastry blender is an antique hand tool often used to cut butter into pastry before food processors were invented. You must do this part by hand...that is why I make a lot at one time because it is a pain in the butt.)Sprinkle a sufficient amount of this on the fruit. I usually go for about half of the single topping recipe. Bake for 45 minutes.
This is also great for breakfast.
We are not a put-nuts-in-your-baked-goods sort of family. You can add them if you want, but I think it is much better without them.
I have not tried to make this gluten free, but I see no reason not to. I would switch out chick pea flour for the wheat flower...it would add a lovely nutty essence to the mix.