strawberry-rhubarb crisp

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When strawberries meet rhubarb, it’s love at first sight. Instant summer lovin baked in a pan.

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Strawberry-rhubarb crisp, I could eat you for days.

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My roommate Hannah keeps a binder of loose-leaf recipes in the kitchen. Among them is her dad’s strawberry-rhubarb crisp. We adapted it slightly by swapping in coconut oil for butter and using gluten-free oats. The result was sweet, tangy, and very, very juicy. But I believe that crisps, like brownies, are best served gooey.

Strawberry-Rhubarb Crisp

  • 1 quart strawberries, quartered
  • 1-1 1/2 pounds rhubarb, chopped
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup gluten-free quick cook oats
  • 3/4 cups gluten-free flour (I used Bob’s Red Mill)
  • 1 cup coconut oil, softened
  • 1 teaspoon salt

Grease the bottom and sides of a 9″ cake pan and fill with rhubarb. Cover rhubarb with 1 tablespoon of sugar, add the strawberries, and combine.

Mix the remaining ingredients in a separate bowl until it forms a crumble. Spread topping evenly over the fruit and bake for 35 minutes at 375 degrees.

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