Gluten-free strawberry rhubarb crisp with raw cinnamon non-dairy ice cream recipe

June 18, 11:19 AMNY Healthy Food ExaminerElizabeth Stein

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Strawberry Rhubarb Crisp

Rhubarb has been used in traditional Chinese Medicine for centuries to aid the stomach in digestive problems partially due to its high fiber content. In addition, the bitter taste dispels heat, purging the bowels.  Rhubarb is loaded with potassium, vitamin a, c and silica - the trace mineral vital for healthy skin.

Even though rhubarb is a vegetable, it is most often used as a fruit.  Look for long, firm, reddish stalks in the market.  I purchased some delicious rhubarb at the Maxwell Farms stand (one of the original tenants of the Greenmarket) in Union Square this past week.  Rhubarb is in season until the end of July.    

Gluten Free Strawberry Rhubarb Crisp

Ingredients:

Filling:

• 5 cups of sliced organic strawberries ( strawberries should always be organic)
• 3 cup of sliced rhubarb
• 2 tsp cinnamon
• 1/4 cup agave nectar

Topping:

• 1/2 cup of gluten free all-purpose baking flour
• 1/2 cup of gluten free oats
• 6 tbsp grass fed butter or earth balance
• 1 tsp cinnamon
• 1/2 cup of pecans
• 1/2 cup of dates

Directions:

Preheat oven to 375.  In a bowl combine strawberries, rhubarb, cinnamon and agave. Let marinate and set aside. Meanwhile, in a food processor combine pecans and dates until crumbly.  Pour mixture into a bowl with  cinnamon, oats and flour. Drizzle melted butter over topping mixture and thoroughly combine.  Pour fruit mixture into an 8 x 8 pan and sprinkle topping evenly. Bake for 30 minutes or until top is browned and fruit is bubbling. Serve with raw cinnamon ice cream on top!

Serves 6

Raw Cinnamon Non-Dairy Ice Cream

Ingredients:

• 1 cup of cashews
• 1-tbsp vanilla extract
• 1/2 cup of almond milk
• 1/2 cup of coconut oil
• 1/2 cup of Agave nectar
• 1 cup of water
• pinch Himalayan sea salt

Cinnamon Swirl:

• 3 tbsp organic maple syrup
• 1 tsp cinnamon

Directions:

Blend all ingredients (except cinnamon swirl) in a high-speed blender. Mix until smooth. Pour into ice cream maker or large bowl. In a separate small bowl combine maple syrup and cinnamon.  Pour sauce into ice cream mixture and stir. If using ice cream maker, follow manufacturer’s instructions for freezing. Otherwise keep the bowl in the freezer, occasionally stirring until frozen. 

Serves 4