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Strawberry Rhubarb Crisp

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

20 oz

strawberries, hulled and quartered

12 oz

rhubarb stalks (about 5 or 6) cut into 1-inch pieces

1/2

orange, zested and juiced

1 tbsp

cornstarch

1/4 cup

honey

3/4 cup

quick oats (I used gluten-free)

1/3 cup

100% gluten-free or white whole wheat flour

2 1/4 oz

light brown sugar or coconut palm sugar

1/2 tsp

cinnamon

3 tbsp

butter, melted