As promised, here’s the second half of this week’s rhubarb bonanza (the first half was rhubarb liqueur). This was another experiment with gluten-free baking that turned out well. The cornmeal gives it a nice crunch, and it’s not too sweet, but it pairs perfectly with some vanilla ice cream. And who can resist that lovely pink color?

Certainly not me. I may or may not have eaten this for breakfast at least once.

Strawberry Rhubarb Crisp (Gluten-Free)

Filling:
2.5 cups chopped strawberries
2.5 cups chopped rhubarb
1/3 cup brown sugar
2.5 tsp cornstarch
pinch salt

Topping:
1 cup rolled oats
1/2 cup cornmeal
1/3 cup brown sugar
1/4 tsp cinnamon
8 Tbsp (1 stick) butter (cold)
1/3 cup finely chopped walnuts (optional)

Preheat the oven to 375° F.

Place the strawberries and rhubarb in a large bowl. Sprinkle the brown sugar, cornstarch, and salt over the fruit, and stir to mix. Place in a 9×9 baking dish.

To make the topping, combine rolled oats, cornmeal, brown sugar, cinnamon, and walnuts (if using) in a medium bowl, and mix with a spoon. Cut the butter into small cubes, and add to the dry ingredients. With a pastry blender, fork, or your hands, cut the butter into the mixture until it’s in pea-sized clumps.

Spread the topping over the strawberries and rhubarb, covering them completely.

Bake for 30 minutes, or until topping is slightly browned and the fruit is bubbling.