Rhubarb is a harbinger of spring. The celery-like red and green stalks are the edible portion of the plant; the leaves, which contain oxalic acid, are mildly toxic and should be avoided. Without a sweetener, rhubarb is bracingly sour, which is why it's often paired with fruits like strawberries and citrus.
1 (1-pound) package frozen rhubarb, cut into 1-inch pieces
1 pound strawberries, hulled and halved
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
0.9 ounce oat flour (about 1/4 cup)
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
3/4 cup certified gluten-free quick-cooking oats
4 ounces gluten-free gingersnaps
6 tablespoons unsalted butter, cut into small pieces
How to Make It
Preheat oven to 350°.
To prepare filling, combine first 5 ingredients in a large bowl, tossing to coat. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/4 cup granulated sugar, brown sugar, and salt in a food processor; process until combined. Add oats, gingersnaps, and butter; pulse 2 times or until crumbly.
Sprinkle topping over fruit mixture. Bake at 350° for 50 minutes or until filling is bubbly and topping is golden brown. Cool 10 minutes. Serve warm.
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