strawberry RHUBARB crisp

Rhubarb filling:

• 3 cups of rhubarb, cut into 1cm pieces
• 1 cup of fresh strawberries, cut into ¼ pieces
• 2  tsp cornstarch
• ¼ cup sugar (any kind)
• 1 tsp vanilla extract

Topping:

• 1 cup GF rolled oats (not quick oats)
• ½ cup almond flour
• ¼ cup sugar (any kind)
• ½ tsp cinnamon
• ½ cup chopped slivered almonds
• 6 tbsp cold margarine, cut into cubes

Steps: 

1. Preheat your oven to 375°F (190°C). 
2. Combine the rhubarb, strawberries, sugar, cornstarch, and vanilla extract in a large bowl. Toss gently until the fruit is well coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
3. In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt for the topping. Mix well to combine. Add the cold butter pieces to the bowl and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture in the baking dish.
5. Place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Remove the crisp from the oven and let it cool for a few minutes before serving. You can serve it warm or at room temperature.