Gluten-Free Strawberry Rhubarb Crisp time! Swipe for more photos -> I first shared this recipe back in 2012 and it was always a favorite. The topping is made with just 2 flours (sweet rice and oat) and it uses an unusual mixing technique that makes it bake up with an addicting texture. It's crunchy on the top, and the bottom where the fruit meets the crumble is like a big chewy oatmeal cookie. It's perfect for sopping up ultra-juicy rhubarb berry goodness. I remade it the other day and it was perfection: - sturdy, crunchy crumble - thick and jammy fruit - not too sweet - easy and foolproof to make I've also included some allergy-friendly options: - dairy-free - low-FODMAP - refined sugar-free Plus suggestions for vegan and paleo versions. I originally topped it with homemade fresh ginger ice cream for a bit of zip, but vanilla works too ofc. Shown in a beautiful handmade bowl from soilandslip Recipe linked the_bojon_gourmet Bojon appétit! bojongourmet.com/glu...