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Strawberry Rhubarb Crisp
Ingredients
  • subheading: For the filling:
  • 20 ounces strawberries, hulled and quartered
  • 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
  • ½ orange, zested and juiced
  • 1 tbsp cornstarch
  • ¼ cup honey
  • subheading: For the Topping:
  • ¾ cup quick oats, I used gluten-free
  • ⅓ cup 100% gluten-free or white whole wheat flour
  • 2.25 ounces light brown sugar or coconut palm sugar
  • ½ tsp cinnamon
  • 3 tablespoons butter, melted
Steps
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