Rhubarb and Strawberry Crisp (Gluten-Free, Vegan)

If you cannot find the arrowroot starch, you could probably use potato or corn starch, but I have never tried it. Please also visit my food blog, www.innerharmonynutrition.com for more healthy gluten-free recipes.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Filling

• 4  cups rhubarb, sliced (about 6 stems)
• 1  cup strawberry, sliced
• 1⁄2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol)
• 1  teaspoon ground cinnamon
• 1  pinch salt
• 2  tablespoons arrowroot

• Topping

• 1⁄4 cup  gluten-free flour
• 1⁄4 cup raw sugar (I used coconut sugar)
• 3⁄4 cup  gluten-free rolled oats
• 1⁄4 cup walnuts, chopped
• 2  teaspoons ground cinnamon
• 1⁄4 teaspoon salt
• 3  tablespoons olive oil
• 6  strawberries (to garnish) (optional)

Directions

1. Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
2. In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
3. Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
4. Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
5. Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!