This past weekend we had a group of family and friends in town for our engagement party on Saturday night. On Friday, we had all the travelers plus a group of locals over to grill out at our apartment. We figured relaxing and having a few drinks at our place was easier and more laid-back than trying to get a large group into a restaurant. Much easier to socialize with everyone too.
Numero Uno and I stopped at Whole Foods to pick up the usual suspects – hamburgers, hot dogs, organic chicken sausage, corn on the cob, avocados (for homemade guac) and asparagus. As we were checking out, I began thinking that we needed a dessert to make it a little more “special”. Something nice to end the night with. As we were walking out the door, I noticed bunches of rhubarb in the produce section and a recipe for gluten-free berry rhubarb crisp I had just seen on Spontaneous Tomato sprang to mind.
I ran back inside, picked up a few pounds of the bright pink celery-like stalks and a pint of vanilla ice cream. As soon as I got home, I pulled up the recipe. In the post, another recipe for rhubarb-only crisp by Mark Bittman is referenced. I ended up making a mashup of the two, since one of our guests is allergic to strawberries and is going gluten-free for 90 days. I already had almond flour on hand, so this was a no-brainer.
Recipe time! Continue reading