Gluten-Free Rhubarb–Strawberry Crumble Recipe

Ingredients

• 1/3 cup brown sugar, lightly packed
• 1 tablespoon + 1 teaspoon cornstarch
• Pinch salt
• 1 pound rhubarb, peeled, cut into ¼-inch slices (about 4 cups)
• ¾ pound strawberries, hulled, cut in half (about 3 cups)
• Topping ingredients
• ½ cup + 2 tablespoons sugar
• ¾ cup oat flour
• ¼ cup rice flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup gluten-free old-fashioned rolled oats
• 1 egg
• 8 tablespoons unsalted butter, melted
• Vanilla ice cream or whipped cream (optional)