rhubarbcrisp_d2 - Version 2









The quintessential early spring dessert, made healthy. High in nutrients and fiber. Gluten, dairy, and refined sugar free.

16 oz strawberries, halved (quartered, if large)
16 oz rhubarb, cut into 1/2 inch pieces (remove ends)
3/4 cup maple sugar
2 tbsp corn starch
1/2 tsp sea salt

2 cups rolled oats
1/2 cup gluten free flour
1/2 cup dairy-free butter, melted
1/2 cup maple sugar
1/4 tsp sea salt
-Preheat oven to 375 degrees.
-Wash and prepare strawberries.  Wash and prepare rhubarb. Combine strawberries, rhubarb, maple sugar, cornstarch and sea salt in a large bowl.  Transfer to a baking dish.
-In a separate bowl, combine topping into a “crumble”.  Sprinkle crumble over the top of the pie.
-Bake 45 minutes, or until soft and bubbling.  Cool for 15 minutes and serve.