Strawberry Rhubarb Double Crisp - vegan & gluten free
Kate's Short and Sweets
Kate's Short and Sweets
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Ingredients

  • 16 small bars
  • 9 large
  • 1 C (80 grams) rolled oats
  • 3/4 C (95 grams) plus up to 2 Tbsp (15 grams) extra all-purpose or gluten free flour (see note)
  • 1/2 C (95 grams) Sucanat or brown sugar
  • Heaped 1/4 tsp table salt
  • 5 Tbsp vegetable oil or coconut oil, melted (see note)
  • 1 tsp cornstarch (optional, but helps firm up the filling)
  • 1 Tbsp (15 ml) lemon juice
  • 1 Tbsp (15 grams) granulated sugar
  • 2 C (250 grams) small-diced rhubarb (from about 3 medium stalks)
  • 2 C (310 grams) small-diced strawberries
  • Powdered sugar, for decoration, if desired

Instructions

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