Gluten Free & Low FODMAP Strawberry Rhubarb Crisp

Name: Gluten Free & Low FODMAP Strawberry Rhubarb Crisp
Total time: 65 min
Ingredients: 1 pound (455 g) rhubarb, (trimmed and chopped into 1-inch (2.5 cm) pieces); 3/4 pound (340 g) medium-sized strawberries, (hulled and halved); 1/2 cup (99 g) sugar; 1/2 teaspoon cinnamon; 1 1/2 tablespoons cornstarch; 1 teaspoon lemon juice; 6 tablespoons (85 g) unsalted butter; 3/4 cup (160 g) firmly packed light brown sugar; 1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour); 1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats);; Heaping 1/4 teaspoon cinnamon; Heaping 1/8 teaspoon salt

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Pie dish
Saucepan
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Chef's knife
Cutting board
Microwave
Medium-size microwave-safe mixing bowl
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Aluminum foil
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Ingredients

1 pound (455 g) rhubarb, (trimmed and chopped into 1-inch (2.5 cm) pieces)
3/4 pound (340 g) medium-sized strawberries, (hulled and halved)
1/2 cup (99 g) sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
6 tablespoons (85 g) unsalted butter
3/4 cup (160 g) firmly packed light brown sugar
1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats);
Heaping 1/4 teaspoon cinnamon
Heaping 1/8 teaspoon salt