STRAWBERRY-RHUBARB OAT CRISP/BARS (Wheat-free)
Adapted from Smitten Kitchen
2 cups rolled oats
1 1/4 cups oat flour (or use just about any flour you want here)
3/4 - 1 cup coconut sugar (or whatever kind of sweetener you prefer)
Heaping 1/2 teaspoon sea salt
Heaping 1/4 teaspoon baking soda
12 tablespoons (or approx 1.5 cube) unsalted butter, melted
2 teaspoons cornstarch
2 tablespoons lemon juice
1-2 tablespoons coconut sugar or honey
2 cups small-diced rhubarb
2 cups small-diced strawberries
Pre-heat oven to 375 degrees F.
You may line a 9x13 glass baking dish with parchment paper. Or don't bother if you aren't particular.
In a small-medium bowl combine rhubarb, strawberries, lemon juice, cornstarch and sugar or honey.
In a medium-large bowl whisk together the oats, flour, sugar, salt and baking soda. Then stir in the melted butter until it's all combined.
Scrape out the oat mixture into the baking pan and spread out evenly. Spread the fruit mixture over the crust evenly.
Bake for 30 to 40 minutes, until the fruit is bubbling and oat crust is golden.
Let it cool completely in the pan (you may even refrigerate) and then cut into squares. Or scoop it out when it's warm and serve with icecream. Store the leftovers in the refrigerator.