LOCATION

155 Washington St. 1st Floor Keene, NH 03431

M-Th 8-5, F 8-12

Gluten-Free Strawberry-Rhubarb Crisp

a dish of strawberry-rhubarb crisp topped with ice cream
Prep Time:
20 minutes
Yield:
4

Ingredients

  • 1 cup chopped fresh or frozen rhubarb (12-inch pieces)
  • 2 cups fresh strawberries, halved
  • 2 tsp lemon juice
  • 14 cup sugar
  • 2 Tbsp cornstarch
  • 2 cups store-bought gluten-free granola
  • 2 Tbsp butter, cut into small pieces

Directions

  1. Preheat oven to 350º.
  2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
  3. Add sugar and cornstarch and toss to combine.
  4. Transfer mixture to a glass baking dish.
  5. Top with granola. Dot butter evenly over top.
  6. Cover and bake for 20 minutes.
  7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.