Ingredients:

  • 3 cups chopped rhubarb
  • 3 cups sliced fresh strawberries
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 4 tbsp chilled and cubed unsalted butter
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb, sliced strawberries, maple syrup, cornstarch, lemon juice, and cinnamon. Toss gently until the fruit is evenly coated and the cornstarch has dissolved.
  3. Transfer the fruit mixture into an 8x8 inch baking pan, spreading it into an even layer.
  4. In a separate bowl, whisk together the rolled oats, almond flour, all-purpose flour, brown sugar, and salt.
  5. Add the chilled, cubed butter. Using a pastry cutter or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized lumps of butter remaining.
  6. Sprinkle the oat mixture evenly over the fruit base.
  7. Place in the center rack of the oven and bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping reaches a deep mahogany-gold color.