Description
A delightful blend of sweet strawberries and tart rhubarb baked to perfection with a crunchy topping.
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups strawberries, hulled and halved
- 1 cup gluten-free rolled oats
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup almond flour (or any preferred flour)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter or coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the chopped rhubarb and halved strawberries in a large bowl and pour the mixture into a greased baking dish.
- Mix together the rolled oats, coconut sugar, almond flour, cinnamon, and salt in another bowl.
- Drizzle the melted butter or coconut oil over the dry mixture and stir until well combined.
- Evenly sprinkle the oat mixture over the fruit in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping turns golden brown and the fruit is bubbling.
- Serve warm with a dollop of Greek yogurt, whipped coconut cream, or a scoop of ice cream.
Notes
For a lighter option, consider adding Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American