Gluten Free & Low FODMAP Strawberry Rhubarb Crisp
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Cooking tools:
- Oven
- Nonstick spray
- Pie dish
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Microwave
- Medium-size microwave-safe mixing bowl
- Spoon
- Aluminum foil
- Stove
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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