gluten-free strawberry rhubarb crisp

Gluten-free Strawberry Rhubarb Crisp sweetened with maple sugar and sorghum.

Filling:
4 cups strawberries, hulled and cut into thick slices
3 cups chopped rhubarb – about ½-inch slices
¾ cup maple sugar or brown sugar
3 tablespoons cornstarch
pinch salt

Topping:
½ cup sorghum flour
3 tablespoons maple sugar or brown sugar
½ teaspoon ground ginger
3 tablespoons cold unsalted butter, cut into chunks
½ cup pecans

View the full recipe at Strawberry Rhubarb Crisp →