strawberry Rhubarb Crisp

gluten free | vegan | dairy free

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the dynamite combo of rhubarb and strawberry combined together into a juicy perfectly spiced crisp topped with ice cream!

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step 1

Start by washing and cutting off the ends of your rhubarb. Be sure to cut off all of the leaves as they're not edible.

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step 2

Next slice the rhubarb and mix together the sauce for the fruit filling.

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step 3

For the crisp topping, start by roughly chopping the nuts, I love pecans and cashews.

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step 4

Mix together by hand or in a food processor the crips topping until it clumps, then stir in the nuts and oats.

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step 5

Evenly spread the rhubarb and strawberries into a baking dish and mix together with the sauce mixture until combined.

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step 6

Top the fruit mixture with the crisp topping, using your hands to break up the crisp topping and spread it evenly.

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step 7

bake until the crisp topping is golden brown and the fruit filling is bubbling all around the edges.

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