Strawberry Rhubarb Oat Crumble (Gluten Free) * Bakery on Main

Ingredients

• 1 pound trimmed rhubarb, sliced 1/2 inch thick
• 1 pound hulled strawberries, quartered if large, halved if small
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (from 1 medium lemon)
• 1/2 cup coconut sugar
• 2 tablespoons gluten free cornstarch
• 1/8 teaspoon fine sea salt
• 1 1/2 cups gluten free 1:1 flour
• 2/3 cups Bakery On Main Whole Grain Rolled Oats
• 1/4 cup coconut sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 tablespoons freshly grated ginger
• 8 tablespoons unsalted butter, cold + cut into 1/4 inch cubes
• 3/4 cup plain greek yogurt
• 1 tablespoon coconut sugar, for sprinkling over top
• vanilla ice cream, for serving