Gluten-free Strawberry Rhubarb Crisp
 
Prep time
Cook time
Total time
 
This is such a wonderful and simple seasonal dessert to make at this time of year. Surprise dad this Father’s Day by making him this special treat.
Author:
Serves: 8
Ingredients
  • For the fruit:
  • 3 cups chopped rhubarb
  • 3 cups chopped fresh strawberries
  • ⅓ to ½ cup packed cane juice crystals (I use Giddy Yoyo brand) or organic cane sugar or coconut sugar
  • 1½ tablespoons arrowroot powder
  • 1 tablespoon fresh lemon juice
  • Pinch of sea salt
  • For the topping:
  • 1 cup gluten-free rolled oats
  • ½ cup sorghum flour or brown rice flour or oat flour
  • ½ cup packed cane juice crystals (I use Giddy Yoyo brand) coconut sugar or sucanat
  • ¾ tsp cinnamon
  • ¼ tsp ground cloves
  • Pinch of sea salt
  • ⅓ cup coconut oil, softened
Instructions
  1. Preheat the oven to 375F.
  2. In a large bowl, combine the rhubarb, strawberries, cane juice crystals, arrowroot, lemon juice, and salt. Toss thoroughly to combine then set aside.
  3. In a medium bowl, combine the oats, flour, cane juice crystals, arrowroot, and stir to mix through.
  4. Add the coconut oil and use your hands to mix the oil through the oat mixture until it forms small clumps.
  5. Stir the fruit mixture to incorporate any sugar and juices that have worked their way to the bottom of the bowl, then transfer to an 8x8-inch baking dish. Scrape the bottom of the bowl to get all of the juices.
  6. Crumble the topping over the fruit. Place the dish on a rimmed cookie sheet and transfer to the oven.
  7. Bake for 45 minutes until the topping is golden brown and the juices have bubbled up through the topping. Cool slightly before serving.
Recipe by at https://www.cathyrussellcreativenutrition.com/gluten-free-strawberry-rhubarb-crisp/