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1
For the fruit:
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Add cut up rhubarb to a bowl and sprinkle with 1/2 cup sugar and set aside.
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3
Add strawberries to a larger bowl and sprinkle with the remaining 1/2 cup sugar and let both sit for 10 minutes.
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After 10 minutes, remove rhubarb, draining out some of the liquid.
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5
Add the rhubarb to the bowl of strawberries.
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Add lemon zest and corn starch and mix gently.
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Butter a 9x13 (I used an oval baking dish thats about 11 x 6) and add the fruit to the buttered dish.
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Dot with any remaining butter.
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For the crisp:
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Preheat oven to 375 degrees .
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11
In a large bowl mix the flour, oats, starch, millet flour, xanthan gum, sugar, cinnamon and salt.
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Cut the stick of butter into smaller pieces (make sure the butter is nice and cold, this is not the time for room temperature butter).
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Use a fork or pastry cutter and cut the butter into the flour mix until it forms small pea-sized pieces.
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Pour the crumb mixture over the top of the fruit.
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Place into the oven and bake for 15 minutes.
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After 15 minutes, turn the heat down to 350 degrees and add some foil over the top.
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Continue to bake for another 17-20 minutes or until the fruit is bubbling up and the top is lightly browned and crisp.
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Serve with creamy dreamy topping.
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For the creamy dreamy topping:
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Add creme fraiche and heavy cream to a mixing bowl.
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Start whipping on high and slowly add in the sugar.
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If you like things on the sweeter side, you may need to add more sugar.
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Whip until it just starts to get stiff.
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24
I didnt whip this as long as I do regular whipped cream.
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25
Ive had separation issues in the past so I usually err on the lighter side.
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Enjoy!
