Summer Strawberry Rhubarb Crisp
by Holly Nilsson
3 cups of Rhubarb cut into 1/2"
3 cups of sliced strawberries
1/3 cup plus 3 Tbsp all purpose flour ( could us almond flour)
2/3 cup of sugar
1/2 teaspoon cinnamon
3/4 cup rolled oats ( could use whole grain)
3/4 cup of brown sugar
6 Tbsp flour (could use almond flour)
1/2 tsp cinnamon
6 Tbsp butter ( if vegan can use coconut oil 3-4 tbsp)
1)Preheat oven to 375 degrees F
2) Wash and rinse rhubarb and cut into 1/2" pieces
3)Toss rhubarb with flour, sugar and cinnamon. Place in a 2qt baking dish.
4)In a separate bowl, combine topping ingredients with a fork or pastry blender.
Sprinkle over strawberry/rhubarb mixture.
5) Bake for 35 min. or until topping is golden.
6)Cool 5-10 min before serving. Top with ice cream or cream if you wish.