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1 cup Chopped Strawberries
1 cup Oats
1 tsp ground Cinnamon
1/2 cup Butter, melted
1/2 cup packed Brown Sugar
1/3 cup all-purpose Flour
2 Tbsp Cornstarch
3/4 cup Sugar
4 cups chopped Rhubarb
Coconut yogurt, for serving
Preheat your oven to 375°F (190°C).
Prepare the filling: In a large bowl, toss the chopped rhubarb and strawberries with the sugar and cornstarch until evenly coated. Pour the mixture into a greased 8x8-inch baking dish.
Make the crisp topping: In a separate bowl, combine the oats, brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture.
Assemble: Sprinkle the oat mixture evenly over the fruit.
Bake for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
Cool slightly before serving. Top each portion with a dollop of coconut yogurt.
