Gluten-Free Strawberry Rhubarb Crisp

🧂 Ingredients

• 672 g (1.5 pounds) rhubarb stalks

  sliced 1/2 inch thick
• 200 g sugar
• 448 g (1 pound) strawberries

  hulled and quartered
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 112 g (1 stick) unsalted butter, softened
• 224 g light brown sugar

  can sub raw coconut sugar
• 130 g 1:1 gluten-free flour
• 85 g quick-cooking rolled oats
• 1/2 teaspoons cardamom (optional)
• 1/4 teaspoon salt

Instructions

• 1 Preheat the oven to 350°.
• 2 In a bowl, toss the rhubarb with 125g of the sugar and let stand for 30 minutes,
  stirring occasionally. In another bowl, toss the strawberries with the remaining
  75g sugar and let stand for 10 minutes, stirring occasionally.
• 3 Using a slotted spoon, add the rhubarb to the strawberries; save any
  rhubarb/sugar juice and use for making drinks or discard it.*
• 4 Add the cornstarch, and vanilla to the fruit and stir well. Transfer the mixture
  to a 9-by-13-inch glass or ceramic baking dish.
• 5 Combine all of the ingredients in a medium bowl. Using a pastry cutter or your
  fingers, mix the ingredients together until large crumbs form. I like to squeeze
  it together to form some larger clumps mixed in with the crumbs.
• 6 Sprinkle the topping evenly over the filling and bake for 40 minutes, until the
  fruit filling is bubbling and the topping is golden brown. Let the crisp rest
  for 15 to 20 minutes before serving.

Nutrition Info