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Rhubarb/strawberry crisp

Prep Time 10 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Temp: 350  F
Best Season: Spring, Summer
Ingredients
  • 4 cups 4 rhubarb, trimmed and cut into 1” pieces
  • 2 cups strawberries, tops removed and quartered
  • 156 grams maple syrup
  • 1 1/2 tbsp tapioca starch/flour
  • 33 grams gluten free flour
  • 100 grams brown sugar
  • 1/4 tsp salt
  • 6 tbsp melted coconut oil
  • 65 grams gluten free old fashioned oats
  • 237 grams heavy whipping cream
  • 65 grams powdered sugar
Instructions
  1. 1
    Preheat the oven to 350 degrees fahrenheit.
  2. 2

    Wash and chop the fruit and add to a large bowl. Add maple syrup and tapioca starch and stir to combine. Add to pie plate or small baking dish of choice.

  3. 3
    In a separate bowl combine gluten free flour through oats. Stir well to combine and scatter evenly over the top of the fruit.
  4. 4
    Bake for 50-55 minutes.
  5. 5

    Combine heavy whipping cream and powdered sugar and whip until stiff peaks form. Serve over the top of the crumble.

Read it online: https://celiacslayer.com/recipe/rhubarb-strawberry-crisp/