2cupslarge flake rolled oats(certified gluten-free if necessary)
½cupcoconut sugaror brown sugar
½cupflaked almonds,or chopped walnuts
⅔cupbutter or coconut oilmelted
Preheat oven to 375°F.
Combine diced rhubarb and sliced strawberries with sweetener, orange juice or orange liqueur (like Gran Marnier, Contreau, or Triple Sec) and cornstarch or tapioca flour (to thicken the juice that will be released while baking.)
Combine oats, oat flour, coconut sugar (or brown sugar) and optional nuts with butter or melted coconut oil until crumbly.
Transfer the filling to a greased 8-inch square (or 9-inch round) baking dish and sprinkle the crisp topping on top of the fruit. To get a nice crumbly topping, avoid pressing it down firmly. Just spoon it over fairly evenly to the edges.
Place the dish on a baking sheet in case the fruit bubbles over. Bake at 375°F. for 40-45 minutes or until the topping has browned and the juices are bubbling up around the edges.
Let the crisp cool for 15 minutes. This resting time will let the fruit settle and the topping will become more crisp. Then serve it warm, as is or with ice cream or whipped cream.
You'll know the crisp is done when the fruit is bubbling quite vigorously and the topping is an even golden brown. It's best to cook a crisp at a moderate heat ( 375°F.) If you cook it at too high a temperature, the topping will brown too quickly before the fruit is fully cooked.