Gluten Free Strawberry Rhubarb Discard Crisp
The classic spring combination of strawberries and rhubarb pairs perfectly with the tang from discard baked into a crispy, crumbly topping.
“When spring came, even the false spring, there were no problems except where to be happiest. The only thing that could spoil a day was people and if you could keep from making engagements, each day had no limits. People were always the limiters of happiness except for the very few that were as good as spring itself.”
― Ernest Hemingway, A Moveable Feast
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Each family has its own food culture…each one a little different. In my family, fruit desserts were a big part of that culture growing up. We weren’t really into chocolate cakes or cream pies. In fact, although my memory may be a bit hazy, I can’t recall many large family gatherings that didn’t feature some kind of fruit pie or crisp, especially during the spring and summer months.
Well, friends, the first fruits of spring are here, and you’d better believe I’ll be celebrating them! The combination of strawberries and rhubarb may not be new or groundbreaking, but it’s a timeless classic, and one that should never be missed.
This is a simple dessert that comes together quickly. I add lemon zest to the crisp topping, which adds a lovely freshness and pairs well with the discard. The use of gluten free sourdough discard makes the dough for the crisp a lot more wet and sticky than normal, but don’t worry! You can still spread it over the fruit with your hands, and it bakes up beautifully crumbly.
Serve this crisp with vanilla ice cream, a dollop of whipped cream, or simply enjoy it on its own. . .even for breakfast! It’s the kind of dessert that’s sure to bring smiles to the faces of your loved ones, and hopefully to your own sweet face, too. It certainly brings one to mine.
