Tag: gluten free

Peach Cobbler

Peach Cobbler

This is a modified version of a recipe posted by Life in the Lofthouse. My version was made gluten free and reduced/modified the amount of sugar used. 3 cups sliced peaches 1/2 cup cane sugar ½ cup butter, softened 1/2 cup gluten-free flour 1/2 cup […]

Silky Chocolate Pie

Silky Chocolate Pie

Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp […]

Rhubarb Strawberry Squares

Rhubarb Strawberry Squares

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Rhubarb Strawberry Squares

This rhubarb recipe was adapted from one I found online by Irene Fong of the Canadian Living test kitchen.   I reduced sugar amounts, sugar and flour types and replaced  some of the rhubarb with fresh strawberries.  Guests have loved the results. Since rhubarb is still available and local strawberries are in prime season, I thought I’d share it.

Base and Crumble:

1 1/2 cup quick-cooking rolled oats (not instant)*
2/3 cups spelt or gluten free flour
1/2 cup brown or dark cane sugar
1 teaspoon cinnamon
1 pinch salt
2/3 cups cold unsalted butter cubed
3 tablespoons sliced almonds (optional)

*if you only have large flake oats, you can spin them quickly in a blender to break them down in size.

Filling:
4 cups chopped fresh rhubarb
1/2 cup cane sugar
1 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon  flour

2 cups sliced strawberries

Filling: In large saucepan, bring rhubarb, sugar, orange zest, orange juice and flour to boil. Reduce heat to medium; cook, stirring occasionally, about 20 minutes. Stir in strawberries. Let cool slightly.

Meanwhile, mix together rolled oats, flour, sugar, cinnamon and salt; with fingers or pastry blender, blend in butter until crumbly. Press two-thirds evenly into 9-inch (2.5 L) square cake pan. Bake in 350°F oven until golden brown, about 20 minutes. Let cool in pan on rack for 5 minutes.

Spread filling over base. Toss remaining oat mixture with almonds, if using, and sprinkle to cover filling, press down gently. Bake in 350°F oven until crumble is golden, about 40 minutes. Let cool completely in pan on rack before cutting into squares.

Makes 16 squares.

Rhubarb Muffins 

Rhubarb Muffins 

Rhubarb Muffins This recipe is from the Spring section of our second cookbook Thirteen Moons: More recipes to nourish and inspire. I love rhubarb, and it grows outside my kitchen window. The sourness of rhubarb is a yummy contrast to the sweetness we usually expect […]

Cranberry Cashew Balls (GF)

Cranberry Cashew Balls (GF)

Cranberry Cashew Balls (GF) This is a festive variation of a similar nut ball recipe we posted in the summer. 1 cup raw cashews ½ cup raw macadamia nuts 1 cup dried cranberries Handful of goji berries 2 tbsp. coconut oil 2 tsp coconut, almond […]


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