Tuesday, June 09, 2009

Rhubarb & Strawberry Crisp

Rhubarb & Strawberry Crisp

Crust and Crumble Topping ~

1 1/2 cups rolled oats, certified gluten-free if necessary
3/4 cup flour of choice
1/4 cup maple syrup
2 Tbsp. olive oil

Mix together with a fork. Spread 1/2 of the mixture over the bottom of a
prepared casserole dish. Press down.

Filling ~

4 cups diced rhubarb, fresh or frozen
2 cups strawberries, fresh or frozen
2/3 cup liquid sweetener (maple syrup or brown rice syrup)
1/2 tsp. coriander
1/2 tsp. cardamon
2 Tbsp. water
3 Tbsp. flour of choice

Toss together in a bowl. Spread over the crust. Top with the remaining crumble
topping. Bake at 350 degrees for 45 minutes. You may want to cover with foil
for the last 20 - 30 minutes.

Serve hot or with cashew cream.

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