Gluten Free Strawberry Rhubarb Crisp

For the fruit:

Add cut up rhubarb to a bowl and sprinkle with 1/2 cup sugar and set aside. Add strawberries to a larger bowl and sprinkle with the remaining 1/2 cup sugar and let both sit for 10 minutes. After 10 minutes, remove rhubarb, draining out some of the liquid. Add the rhubarb to the bowl of strawberries. Add lemon zest and corn starch and mix gently. Butter a 9×13 (I used an oval baking dish that’s about 11 x 6) and add the fruit to the buttered dish. Dot with any remaining butter.

For the crisp:

Preheat oven to 375º. In a large bowl mix the flour, oats, starch, millet flour, xanthan gum, sugar, cinnamon and salt. Cut the stick of butter into smaller pieces (make sure the butter is nice and cold, this is not the time for room temperature butter). Use a fork or pastry cutter and cut the butter into the flour mix until it forms small pea-sized pieces. Pour the crumb mixture over the top of the fruit. Place into the oven and bake for 15 minutes. After 15 minutes, turn the heat down to 350º and add some foil over the top. Continue to bake for another 17-20 minutes or until the fruit is bubbling up and the top is lightly browned and crisp. Serve with creamy dreamy topping.

For the creamy dreamy topping:

Add creme fraiche and heavy cream to a mixing bowl. Start whipping on high and slowly add in the sugar. If you like things on the sweeter side, you may need to add more sugar. Whip until it just starts to get stiff. I didn’t whip this as long as I do regular whipped cream. I’ve had separation issues in the past so I usually err on the lighter side. Enjoy!