Gluten-Free Strawberry Rhubarb Crisp

Unlike some crisps that get soggy or overly sweet, this version keeps a lively balance between the sharp tang of rhubarb and the natural sweetness of ripe strawberries.

This crisp hits the perfect balance between juicy fruit and a crunchy oat topping that actually stays crisp. The trick? I add olive oil in the topping to bring out a subtle fruitiness that butter just can't match.

The fruit bubbles up just enough to thicken without turning syrupy. I skip pre-cooking the filling so the rhubarb holds its shape, and a spoonful of cornstarch gives it body without weighing it down. A splash of lemon zest and a touch of ground ginger for a bright, zesty contrast.

Finally, I season with ginger. Light and zippy. Hot take, cinnamon and strawberries are not friends, so we don't use it.

It's the kind of naturally gluten-free dessert that's rustic enough for a weeknight yet special enough for a spring brunch or backyard cookout.

• Rhubarb: Looks for crisp stalks, they can be red or green. 
• Strawberries: Use fresh strawberries when in season and frozen strawberries during winter.
• Sugar: I don't recommend using brown sugar. It has a flavor that is too rich for light strawberries and sharp rhubarb. Instead, use honey, granulated sugar, or coconut sugar.
• Lemon Zest: Adds a bright and citrusy flavor, but skip the juice as you don't need the extra liquid.
• Cornstarch: Thickens the fruit filling. Substitute it with tapioca or arrowroot starch.
• Oats: Use old-fashioned oats that are certified gluten-free.
• Almond Flour: You can also use gluten-free one-to-one flour to keep things nut-free.
• Oil: You can use olive oil, butter, or coconut oil in the crisp. But I prefer the flavor that the olive oil adds to the berries