Rhubarb And Strawberry Crisp (Gluten-Free, Vegan) - cooking recipe

Ingredients

Filling
4 cups rhubarb, sliced (about 6 stems)
1 cup strawberry, sliced
1/2 cup raw sugar (I used 1/4 cup coconut sugar and 1/4 cup Erythritol)
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons arrowroot
Topping
1/4 cup gluten-free flour
1/4 cup raw sugar (I used coconut sugar)
3/4 cup gluten-free rolled oats
1/4 cup walnuts, chopped
2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons olive oil
6 strawberries (to garnish) (optional)

Preparation

Preheat the oven to 400\u00b0F/200\u00b0C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
Bake for 10 minutes. Then reduce the heat to 350\u00b0F/180\u00b0C and bake for another 25 minutes or until the filling is bubbly.
Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!