6 portions

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Ingredients:

6 stalks (2 cups) of fresh rhubarb

​1 lbs. (3 cups) fresh strawberries, cut in half

1/2 cup white sugar

2 tbsp Bob's Red Mill White Rice Flour

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Crumble Ingredients:

1 1/4 cup gluten-free rolled oats

1/2 cup brown sugar

1/2 cup of vegan butter

2 tbsp Bob's Red Mill White Rice Flour

 

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1) Preheat oven to 350 degrees.

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2) Wash and cut rhubarb and strawberries into small pieces. Place in a casserole dish with white sugar and white rice flour. 

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3) In a medium-size mixing bowl add gluten-free oats, brown sugar, vegan butter and gluten-free flour. Use a fork or blend mixture until crumbly.  

 

4) Spread crumble evenly over fruit.

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5) Bake for 45 minutes. Serve warm or with dairy-free vanilla ice cream.