Ingredients
1-1/2 cups sliced fresh or frozen rhubarb1/2 cup sliced fresh strawberries3/4 cup sugar4 tablespoons brown rice flour, divided1/2 teaspoon ground cinnamon1/2 cup gluten-free cornflakes, crushed2 tablespoons brown sugar1/8 teaspoon gluten-free vanilla extract2 tablespoons cold reduced-fat butter
Preparation
In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray.
In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.
