Yield: 8-12 servings
2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
1 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xanthan gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups all purpose flour for the items with an *.
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt and arrowroot. Stir to coat and add the orange juice. Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
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