Gluten Free Rhubarb Crisp With Strawberries


This Rhubarb Crisp has all - a perfect balance of tangy and sweet flavors, warming spices, crumbly and buttery topping served with a dollop of vanilla ice cream for ultimate decadence. 

In a large mixing bowl combine fruit, sugar, cornstarch, vanilla. Transfer to round baking dish.

Combine dry ingredients separately. Stir in melted butter and mix with a fork until the batter becomes crumbly.

Sprinkle the topping evenly on top of the fruit filling. 

Bake for 45-50 minutes or until the topping is becoming crisp, golden brown.

Tak out of the oven and let cool for about 15-20 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!

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