Gluten free Fresh Ginger and Rhubarb Crisp

Fresh ginger and rhubard crisp:  Gluten free, of course.

Growing up we used to have a couple rhubarb plants outside the cabin door.  I’m sure they were there every year, but I didn’t always notice.  After all, there were blueberries in our yard and across the street.  BLUEBERRIES!  Yum!  And I’m sure my childhood memories are off in their timing, but I remember always wishing for a “blueberry pie on the 4th of July” as my Dad would say was possible when he was little.  But really? I don’t think we hardly ever had the luck of a pie on the 4th.  I never minded the blueberry hunt, however.

But one year my mom made strawberry and rhubarb pie for our 4th of July.  (Once again, no blueberries were to be found in time.)  Oh, that pie  was delicious.  Ever since that pie, I paid attention to that funky looking rhubarb plant with new interest.  That thing had potential!

While we didn’t receive the rhubarb in our CSA, it was available through the local food organization we’ve been trying out this month.  (See this post for more info.)  And even though I didn’t have a clue as to what I would end up doing with the bunch I ordered, I went ahead and ordered them anyway.

I have made a GF rhubarb cake, but that’s not what I was craving. I wanted more rhubarb flavor.  We had strawberries on hand so I was thinking a pie like my mom made.  But the strawberries were demolished by my Love and the girls with such glee that I just had to find a plan B.

So I called my mom.  😀

I asked her for her recipe for a rhubarb crisp.  She found one for rhubarb pudding that called for an egg.  An egg?  That did not convince me.  I’m not really a “pudding” kind of gal.  And then was the possible bread pudding with rhubarb.  Again, not appealing.  Not only do we not have GF bread on hand, but I really wanted the rhubarb to have its bold flavors be the center stage.

I read to her the section about rhubarb from the book “The Flavor Bible“.  (This book lists fabulous flavor combinations/suggestions but is not a recipe book.  I’ve been loving the fact that I have this on hand, especially for my CSA deliveries.  It’s helping me change things up a bit from our routine cooking/baking.)  When I saw ginger listed, I knew I had to try it.  I love fresh ginger and we had just purchased some that is so fabulously yellow and bright flavored, I couldn’t resist.

I only wish my mom were here to reap the benefit of recipe planning over the phone with me.  I think she would have enjoyed this too. We have a lot of telephone-recipe conversations.  These calls happen A LOT when I am at the grocery store and saw something fabulous.  I call my mom and she’d tell me what she would make/do with whatever I had in hand.  My poor mom.  But hey, at least she knows that we’re eating healthy!  LOL

So, here’s to you, Mom.  Make this o the 4th of July for the family.  I’m sorry we won’t be there to see the scraggly rhubarb plant (if it still there) in person. I can’t wait for my girls to get “Up North” and play like I used to.  Maybe they will take an interest in that rhubarb plant too.

I love you, mom!

GF  Fresh Ginger and Rhubarb Crisp

You can open a printable copy of this recipe here.

3 cups cleaned, chopped rhubarb (halve the stalk, then 1/4 inch pieces)
1 cup sugar
1/2 inch knob of fresh ginger, peeled
1/3 cup orange juice
1/3 cup sweet rice flour
Crisp topping:
1 cup certified gluten free oats
1/3 cup crushed nuts (walnuts or pecans) optional
1/3 – 1/2 cup butter, room temperature  (more if you want bigger chunks of topping, less if you want it more crumbly)
1/3 cup brown sugar, packed
1/2 teaspoon salt


  1. Clean, halve and chop your rhubarb stalks into 1/4-1/3 inch pieces.  Toss into a large bowl.
  2. Grate some of the fresh ginger (about 1/4 of it) over the rhubarb.  (I used a microplane, so I had some ginger juice dripping in too.) Finely chop the remaining ginger (into slices, then smaller pieces).  Add to the rhubarb.
  3. Over the top of the rhubarb, pour the sugar, orange juice and sweet rice flour.  Mix well.
  4. Pour into a 9 by 13 inch baking dish/pan.
  5. In the same bowl, add your room temperature butter, oats, brown sugar and salt.
  6. Squish together (I either use my hand or a potato masher).
  7. Sprinkle on top of the rhubarb.
  8. Bake at 350F for 20 minutes or until the crisp topping is golden brown and the crisp is bubbling nicely around the edges.
  9. Allow to cool a bit before enjoying (hot sugar!).
  10. Serve as is or with a dollop of coconut ice cream.


PS.  If you are looking for a basic crisp recipe, here’s the one I shared ages ago (again, with love from my mom):  GF Apple Crisp

Gluten Free: Making Lace Cookies

Gluten Free: Making Lace Cookies, originally uploaded by Kate Chan.

I’m in the midst of family-loving.

And my labrador is going to sleep well tonight!

Not only are there 8 people here to love him, but he swam in the ocean, ran on the sandy beach dunes, chased the sea gulls and then had a “spa” appointment for a wash, nail trim and a little bit of pampering. Needless to say, he is the only one sleeping at the moment. The rest of us are playing Guitar Hero, talking, cooking or out shopping for allergy medication.

This post is for Dayna. I promised to post this a while back and while it didn’t slip my mind, I did get delayed. Between the end of school and my family festival, I got a bit lost. (Sorry, Dayna!)

Dayna saw these photos on my flickr pool and wanted the recipe. I made these cookies as thank you gifts for the secretaries at school. They didn’t even realize that the cookies were gluten-free until I took a bite of one. (I *love* that!)

I chose to make lace cookies with pine nuts and candied (and regular) ginger. I hadn’t seen any gluten free lace cookies but thought they would be easy to make. Lace cookies don’t always call for a lot of flour, but timing is everything. Here are a few tips:

  • Don’t make more cookies in one batch than you can move/curl easily. (I chose to make 4 at a time.)
  • Have your curling items set up before you begin baking. (I used a rolling pin, a tea cup (pictured) and a wide-edged bowl.)
  • Use a wide spatula to move the cookies easily. Once they come out of the oven you have 2 minutes (or less) before you have to make your move. The cookies need to set up *A BIT* on the cookie sheet and then you quickly move the still drooping cookie while it’s still hot.
  • Once the cookies have cooled, they will hold their shape. Don’t try to change the shape once they begin to set. It will be too late.
  • Allow the cookies to cool completely before storing them.

I would love to see the pictures or hear about your adventures in lace cookie making. This recipe is easily adaptable to other nuts or flavors. We are making candied-lemon and almond lace cookies this weekend. (But only after my niece and I make her pink cupcakes…those come first as per demand.)

I’m off as soon as I get this recipe typed… it’s my turn to play Guitar Hero and the new Aerosmith Wii game is calling my name (along with my family…)

Gluten Free Pine Nut & Ginger Lace Cookies
Makes about 2 dozen, depending on size.

5 1/2 Tablespoons sorghum flour
3 Tablespoons potato starch
1/2 cup sugar
1/2 cup GF rolled oats
1/2 cup toasted pine nuts
3/4 teaspoon ground ginger
1 Tablespoon finely minced/chopped candied ginger
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
6 Tablespoons butter, melted
2 Tablespoons light corn syrup
2 Tablespoons half-n-half or other cream


  1. Preheat the oven to 325F.
  2. Blend all together until even.
  3. Line a cookie sheet with parchment paper (or use a silpat).
  4. Drop by the tablespoon (4 at a time at most) on to the parchment paper. Be sure to place them far apart as it will spread.
  5. Bake for 8 minutes at 325F.
  6. Allow to partially cool (enough to handle).
  7. Carefully slide still hot cookies onto a parchment covered rolling pin or tea cup (etc). Push the cookie quickly to make the shape you want or allow it to drape naturally. (I had fun experimenting with the shapes I liked best.)
  8. Cool completely before storing in an airtight container on the counter.

Happy GF eating all!

GF: Ginger and Spice Squash

I really didn’t plan to post today. BUT… I *am* still avoiding that stack of papers that need correcting. Blah. But since a gal’s gotta eat, baking is a great distraction. And tonight’s experiment proved blog worthy. Really.

My sister stopped over to borrow some CDs and so, well.. I made her stay a little longer (only 15 minutes longer) than she had planned. I had bought some squash this week and wanted to make it for dinner. The only problem is: my love does not love squash. I think it’s a texture thing. Whatever it is, it means I eat squash less than I otherwise would… and he eats gluten-free more than he otherwise would. I think I totally am coming out ahead here, huh?

While my sister and I chatter, I made the squash. It was done in less than 30 minutes (love that!) including prep and cooking time. I sent her home with half or more (hey – her husband actually EATS squash!). She called me from the road to tell me that the squash was “soooo good” and even tasted good with the sour cream I had given her. (How is it that I can buy 2 of ONE item without knowing it? Come on – my grocery carts only had 12 items in it… and I doubled up? yikes.)

I hadn’t tried the squash yet -but her phone call convinced me to take a bite despite the fact that I was now cooking dinner (Yummy taco salad! Thank you for the inspiration, Steve!). I took a bite of the squash and immediately called my sister.

“Hey K, you need to come back here,” I said.
“Why?” she asked, “What’s wrong?”
“Nothing,” I said, “I think I just want that squash back. It’s just SOO good!”

Have no fear. I did NOT make my sister bring the squash back (nor did she volunteer to do so. Darn it! LOL) However, I did promise to post this recipe (measurements are rough – as I was just shaking and stirring. LOL). My sweet sis plans to try this recipe out this week again.

I hope you try it out too!

Ginger and Spice Squash
2 and 1/2 pound Swan White acorn or acorn squash
1/4 cup brown sugar
1 teaspoon sea salt
1 teaspoon pasilla chile powder – or chipotle chile powder or cayenne pepper
1 teaspoon cumin
1 Tablespoon ground ginger
1 1/2 Tablespoon gluten-free soy sauce
olive oil to drizzle


  1. Preheat oven to 425F.
  2. Lay a silpat or parchment paper onto a large cookie sheet or jelly roll pan. (You can use tin foil as well, but be careful removing the squash slices as they may stick a bit.)
  3. Cut the squash in half (from top to bottom) and scrap out to remove seeds and pulpy threads.
  4. Turn each half open-side down on a cutting board and slice into 1/4 inch thick slices with a sharp knife.
  5. Place squash slices in a large bowl or ziploc bag.
  6. In a small bowl, stir together until all spices are evenly distributed the following: brown sugar, sea salt, chile powder, cumin, and ground ginger.
  7. Pour brown sugar/seasoning mixture over the squash slices and toss to coat evenly.
  8. Once squash slices are evenly coated, drizzle on 1 1/2 Tablespoons of GF soy sauce over the top and toss again until evenly distributed.
  9. Lay squash slices out in a single layer on the prepared baking sheets.
  10. Bake at 425F for 15 minutes until tender.
  11. Allow to cool a bit before eating – because you are going to eat it fast!! No burning your tongues on the sweet and spicy squash slices.

My only regret with this recipe?
We ate it so fast.. there’s nothing left for lunch tomorrow. 😉

Happy GF Eating, All!

UPDATE:  I made this squash again tonight (told ya I stopped for another squash on the way in to work!  LOL)  However, tonight I made it with butternut squash and a little different mix.  This is what I did:

Butternut Squash with Ginger & Spices
1 pound butternut squash, peeled, seeded and cut into “french fries” – 3″ long, 1/4″ thick slices
2 Tablespoons brown sugar
2 Tablespoons sweet rice flour
3/4 teaspoon cumin
1/2 teaspoon salt
1 1/2 teaspoons pasilla chile powder
1 Tablespoon GF soy sauce
3 Tablespoons finely shredded parmesan-romano cheese
olive oil for drizzling.

1. In a small bowl, whisk/stir together until well incorporated:  brown sugar, sweet rice flour, cumin, salt, and pasilla chile powder.
2.  Toss squash slices together with the sugar/spice mixture in a ziploc baggie.
3.  Add grated cheese to baggie.  Toss again.
4.  Add soy sauce.  Toss again.
5.  Preheat oven to 450F.
6.  Prep a baking sheet by covering it with parchment paper or a silpat.
7.  Lay slices out (or dump them out of the bag and then spread them) in one even layer.
8.  Drizzle with olive oil.
9.  Bake for 16-20 minutes or until it browns.
10.  Allow to cool a bit before biting in.

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