Rhubarb and Strawberry Crisp with Vanilla Whip

Like a crumble, only better! And it’s gluten free.

Method

• Preheat oven to 200ºC / 400ºF / Gas Mark 6
• Combine rhubarb, ¾ cup [187.5ml] apple juice, rice malt and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes.
• Dissolve kuzu in remaining ¼ cup [62.5ml]  juice. Add to the rhubarb and cook for 3 minutes.
• Remove pan from heat, cool slightly, and add strawberries.
• Pour fruit into an 8×8” (20cm) glass baking dish and set aside.
• Combine oats, nut flour, cinnamon, salt and maple sugar in a mixing bowl. Add oil and mix thoroughly.
• Sprinkle the crisp topping over the fruit. Bake for 20 minutes, or until golden brown.
• Serve warm or at room temperature.