It’s rhubarb season and this is the perfect way to eat it! I love a good fruit crumble.
Preheat oven to 350 degrees.
Grease a 9×13 pan with butter and set aside.
Toast the pecans for about 10 minutes on medium low heat in skillet. They will begin to brown and smell really delicious.
Mix rhubarb, strawberries, sugar, arrowroot powder and lemon juice thoroughly. Spread evenly into greased 9×13 dish.
Put butter in pot on stove at medium high temp to melt. As soon as the butter is melted remove it from the stovetop.
Mix oats, brown sugar, rice flour, salt, pecans and melted butter until it forms a crumbly mixture. Pour over top of the fruit mixture and spread evenly.
Bake for 30 minutes or until bubbling around the edges.
You can replace the pecans with almonds or walnuts. I just prefer the taste of the toasted pecans.
Keywords: rhubarb, strawberry, strawberries, crumble, dessert, gluten free