Name: Strawberry Rhubarb Crumble
Ingredients: 3 cups fresh strawberries (quartered); 3 cups fresh rhubarb cut in ½ inch – 1 inch pieces; 1 tablespoon orange zest; 4 tablespoon corn starch (this is important so that it's not too liquidy!); 3/4 cup sugar (for a sweeter filling, use 1 cup sugar but we loved just a little tartness with the crumble topping); 1 cup gluten free all purpose flour with xanthan gum (we use GF Jules – affiliate link); ¾ cup brown sugar (packed (could cut back to ⅔ cup depending on size of pan)); ½ cup (1 stick) butter or dairy free butter, softened; ½ cup gluten-free oats (could add more if using a large pan and trying to make a larger quantity of topping); 1-3 tablespoons flaxseed meal (optional, adds some nutrients and no one will taste)

Strawberry Rhubarb Crumble

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Author: Dorothy Miler

Ingredients

Scale

3 cups fresh strawberries (quartered)
3 cups fresh rhubarb cut in ½ inch – 1 inch pieces
1 tablespoon orange zest
4 tablespoon corn starch (this is important so that it's not too liquidy!)
3/4 cup sugar (for a sweeter filling, use 1 cup sugar but we loved just a little tartness with the crumble topping)
1 cup gluten free all purpose flour with xanthan gum (we use GF Jules – affiliate link)
¾ cup brown sugar (packed (could cut back to ⅔ cup depending on size of pan))
½ cup (1 stick) butter or dairy free butter, softened
½ cup gluten-free oats (could add more if using a large pan and trying to make a larger quantity of topping)
1–3 tablespoons flaxseed meal (optional, adds some nutrients and no one will taste)

Instructions

Preheat oven to 375° F
Strawberry Rhubarb Mix
Crumb Topping
Assemble & Bake

Find it online: https://thecookingjournal.com/strawberry-rhubarb-crumble/