Gluten-Free
STRAWBERRY
RHUBARB CRISP
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Ingredients:
• 1 pound rhubarb
• 1 pound strawberries
• 1 cup sugar
• 1 1/3 cup gluten-free flour
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 1 cup quick-cooking oats
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup chopped nuts
• 1/2 cup unsalted butter
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Add sliced rhubarb and quartered strawberries to a large bowl.
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Add sugar, flour, lemon juice, and vanilla extract.
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Stir to combine and pour into a greased baking dish.
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In a medium bowl, stir together brown sugar, flour, oats, cinnamon, and nutmeg.
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Add chopped nuts, if using.
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Melt butter in a microwave-safe bowl and stir into mixture until well combined and crumbly.
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Sprinkle on top of the fruit
and bake for 35-40 minutes.
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Cool for 10-15 minutes, and serve with a scoop of vanilla ice cream.
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