Gluten-Free Strawberry-Rhubarb Crisp

From the Taste for Life test kitchen

20 minutes prep time | Serves 4


  • 1 c chopped fresh or frozen rhubarb (1/2-inch pieces)
  • 2 c fresh strawberries, halved
  • 2 tsp lemon juice
  • 1/4 c sugar
  • 2 Tbsp cornstarch
  • 2 c store-bought gluten-free granola
  • 2 Tbsp butter, cut into small pieces


  1. Preheat oven to 350º.
  2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
  3. Add sugar and cornstarch and toss to combine.
  4. Transfer mixture to a glass baking dish.
  5. Top with granola. Dot butter evenly over top.
  6. Cover and bake for 20 minutes.
  7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.