Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble: Even Easier Than Pie
One of the best parts of summer is fruit that bursts with juice, dripping with sunshine. Or a fresh pie, with fruit that becomes even sweeter and more fragrant with baking. But, to tell you the truth, I’ve always been intimidated by pie crust, let alone gluten-free pie crust. So this summer I took a classic strawberry rhubarb pie and turned it into a gluten-free strawberry rhubarb crumble, with no crust and a sweet crisp topping that everyone loves. Plus, if you substitute margarine (I like Earth Balance Vegan Buttery Sticks) instead of butter, it easily becomes a delicious, would-never-believe-it vegan, gluten-free dessert.
The crumble topping uses pure gluten-free oats. For a discussion on gluten-free oats, please see a story I wrote, Feel Your Oats, for Living Without magazine, a great magazine for people who are gluten-free or have food sensitivities.
Click for the recipe for Gluten-Free Strawberry Rhubarb Crumble
Ideal for a summer birthday, this gluten-free ice cream cake is an easy favorite.
We welcomed summer this year with a crafty birthday party for our 7-year-old in our back yard, topped off with a delectable homemade ice cream cake — gluten free, of course.
At the party, the kids enjoyed making bottlecap magnets, sock puppets and pet rocks. They also enjoyed eating the ice cream cake, a gluten-free adaptation of my mom’s recipe. With a crushed cookie crust, Heath bars, ice cream and chocolate sauce, it’s a dessert that’s easy to make and even easier to devour.
My mom makes the cake with a combo of chocolate and coffee ice cream, but for the kids I went with chocolate and chocolate chip. Feel free to use your favorite flavors. I buy Breyers ice cream, as the company says it labels if gluten is present. For the cookie base, I use Mi-Del’s Gluten-Free Arrowroot Cookies, which are staples in our house. (Mom uses Nilla wafers, but those are NOT gluten-free.) Please be aware that Heath bars contain almonds, so if a guest has a nut allergy, skip the Heath bars and simply use a cookie base.
The cake can easily be made a week ahead of time (and definitely needs to be made at least one day ahead of time), saving you pre-party prep. Decorations can be kept simple, with some candles on a stick and themed cake toppers.
Click for Gluten-Free Ice Cream Cake recipe
Gluten-free, dairy-free hamantaschen
Name a Jewish holiday, and there’s usually a special food associated with it. That’s certainly the case with Purim, which is coming up this weekend. I made gluten-free, dairy-free hamantaschen — triangular, jelly-filled cookies — using the recipe I posted last year.
I found the recipe so easy to work with last year, but a bit more difficult to cut out the circles this year. It helped when I chilled the dough in the freezer then liberally sprinkled rice flour on the wax paper when I was rolling out the dough. Go figure. There is so much that goes into baking — the smallest changes in ingredients, temperature, etc., end up making a big difference.
My kids love shaping the hamantaschen and doing a “magic” trick: taking the circles of dough and turning them into triangular cookies. They also love thinking of crazy fillings to put in the hamantaschen. This year we tried marshmallows, white chocolate chips, Nutella and mint M&Ms, along with apricot and raspberry jam. I actually like the traditional prune and poppy seed fillings, but I did not have the ingredients on hand.
Check out this cute, short video of my older daughter shaping hamantaschen, and turning circles into triangles. Yes, she really does say to “gently, carefully, tenderly” fold up the dough!
The full recipe is posted here.
Luscious Gluten-Free Lemon Squares
Before my daughter was diagnosed with celiac disease, I loved to bring lemon squares to family gatherings. People would fight over the last lemon square. I loved the buttery shortbread crust combined with the mouth-puckering tartness and compelling sweetness.
After my daughter’s celiac diagnosis, I mourned the lack of gluten-free lemon bars. Little did I know that lemon squares are easy to make gluten-free. The density of gluten-free flours helps make a firm crust (I used sorghum and amaranth flours to boost nutrition). And I only needed to substitute cornstarch in the lemon filling to make it gluten-free.
My friend Jennifer told me she makes lemon squares with a crushed macaroon crust during Passover. I definitely need to try that next year!
Lemon squares are easier to cut when they are frozen, since they won’t ooze under the knife. Plus, they taste divine cold, so I store them in my freezer and simply transfer to the table when it’s dessert time.
Click for Gluten-Free Lemon Squares recipe