I know some of you are on a gluten-free diet so I played around with a few ingredients this morning and came up with the following recipe. Whether you’re gluten-free or not, I think you’ll enjoy this crisp!  

Rhubarb Filling:
• 4 cups rhubarb, cut into 3/4″ pieces
• 1-2 cups raspberries and/or strawberries (optional)
• ½ – 1 cup sugar (depending on how sweet you like it)
• 2 T lemon juice
• 1 T cornstarch
• 1/2 tsp cinnamon

Crisp Topping:
• 3 cups gluten-free oats
• ¾ – 1 cup brown sugar
• ½ cup rice flour
• 6 T butter
• 2 T. cinnamon

Directions:
1. Mix the filling ingredients until thoroughly combined.
2. Pour into baking pan.
3. Combine topping ingredients, and sprinkle over the fruit mixture.
4. Bake at 350 degrees F for 30-35 minutes.