Gluten-Free Strawberry-Rhubarb Crisp | RICARDO
This recipe for a gluten-free summer crisp gives the starring roles to seasonal strawberries and rhubarb. Delicious with a scoop of ice cream.
Keywords
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Ingredients
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 2 cups (270 g) fresh or thawed frozen strawberries, sliced
- 2 cups (260 g) fresh or thawed frozen rhubarb, cubed
- 1 Cortland apple, peeled, cored and diced
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) brown sugar
- 1 cup (100 g) gluten-free quick-cooking oats
- 1/2 cup (75 g) gluten-free all-purpose flour
- 1/4 tsp salt
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