Gluten-Free Strawberry-Rhubarb Crisp

By The Taste for Life Test Kitchen

a dish of strawberry-rhubarb crisp topped with ice cream

Photo 57757329 © Wollertz | Dreamstime.com

Prep Time

20 minutes

Number of Servings

Ingredients

1 cup chopped fresh or frozen rhubarb (¹⁄₂-inch pieces)
2 cups fresh strawberries, halved
2 tsp lemon juice
¹⁄₄ cup sugar
2 Tbsp cornstarch
2 cups store-bought gluten-free granola
2 Tbsp butter, cut into small pieces

Directions

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

Nutrition Info

Per serving: 444 Calories, 9 g Protein, 15 mg Cholesterol, 56 g Carbohydrates, 29 g Total sugars (13 g Added sugars), 8 g Fiber, 21 g Total fat (6 g sat), 19 mg Sodium, ★★★★★ Vitamin C, ★★★★ Vitamin E, Phosphorus, ★★★ Vitamin B1 (thiamine), ★★ Vitamin B6, Magnesium, Zinc, ★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Folate, Iron, Potassium