1/2 cup rolled oats (make sure they are certified gluten-free if you want a gluten-free dessert)
1/4 cup sucanat or brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons room temperature coconut oil
1 1/2 tablespoons water
1 teaspoon pure vanilla extract
For the Filling
1 cup chopped strawberries
1 cup chopped rhubarb
1 tablespoon orange juice
1/2 teaspoon orange zest
1 tablespoon brown rice flour (or flour of choice)
1/3 cup sucanat or organic sugar
Preheat the oven to 375 degrees. Lightly oil 4 ramekins.
In a medium bowl, whisk together 1/2 cup flour, oats, sucanat,* cinnamon, and salt. Add the coconut oil, water, and vanilla and use your hands to mix them together. You’ll need to use your fingers to break up the coconut oil and incorporate it. Set aside.
In a medium bowl, mix together the chopped strawberries, chopped rhubarb, orange juice and zest, 3 tablespoons flour, and sucanat.* Stir to combine well.
Divide the filling mixture evenly in the four ramekins. (This would also work in a small baking dish if you don’t have ramekins.) Top each ramekin with 1/4 of the topping mixture.
Place the ramekins on a cookie sheet and bake in the preheated oven for 35-40 minutes, or until the top is browned and the juices are bubbling. Enjoy!