Rhubarb And Strawberry Crisp (gluten-free, Vegan)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 cups rhubarb, sliced (about 6 stems)
• 1 cup strawberry, sliced
• 1/2 cup raw sugar (i used 1/4 cup coconut sugar and 1/4 cup erythritol)
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons arrowroot
• 1/4 cup gluten-free flour
• 1/4 cup raw sugar (i used coconut sugar)
• 3/4 cup gluten-free rolled oats
• 1/4 cup walnuts, chopped
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 6 strawberries (to garnish) (optional)

Recipe

• 1 preheat the oven to 400°f/200°c coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
• 2 in a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
• 3 clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. spread the mixture on top of the filling.
• 4 bake for 10 minutes. then reduce the heat to 350°f/180°c and bake for another 25 minutes or until the filling is bubbly.
• 5 serve warm or chilled with a strawberry garnish and vegan ice cream (optional). don't forget to infuse love!